Easy Greens Pie: Quiche Without the Complications

I happen to be in the middle of a love affair … with kale. That’s why I was thrilled to find this recipe for Easy Greens Pie in my Almanac cookbook. I’m a recent convert to kale and recipes that allow me to indulge in my kale obsession have become several-times-a-week occurrences in my house.

Kale is a superfood, full of nutrients and cancer-fighting antioxidants. Low in calories and exceedingly versatile, it’s easy to work into a lot of different recipes. I’ve used it in soups, salads (try it instead of or mixed with other greens), pasta sauces, smoothies, and even to add a healthy boost to comfort foods like macaroni and cheese and stuffed potato skins. 

If you’re not a kale fan, this recipe is wonderful with spinach or arugula or any green you like! Also, if you are adventurous, it can be easily modified for additional herbs, spices, veggies, or protein. For example, I added half of a red pepper (sautéed lightly with the onions), two pieces of crumbled bacon, and a dash of cayenne pepper. I chose ricotta over cottage cheese, giving the final dish a very smooth, almost creamy texture.

Easy Greens Pie

Use escarole, spinach, Swiss chard, broccoli rabe, or any other greens you like.

• 3 tablespoons olive oil, divided
• 1 large onion, minced
• 1/2 to 1 cup chopped, blanched, and squeezed greens (see tip below)
• 4 eggs
• 2 cups cottage cheese, drained,* or 2 cups low-fat ricotta cheese
• 1/4 cup freshly grated Parmesan cheese
• salt and pepper, to taste

Preheat the oven to 350°F. Grease an 8-inch square baking dish. In a large skillet over medium heat, warm 2-1/2 tablespoons of oil. Add the onion and sauté for 4 minutes, or until soft but not browned. Add the greens and continue cooking until warmed through. Remove the pan from the heat and set it aside to cool slightly. In a large mixing bowl, beat the eggs. Add the cottage (or ricotta) cheese, Parmesan cheese, and salt and pepper and stir to combine. Add the cooked greens and stir to coat. Pour the mixture into the prepared dish. Drizzle with the remaining 1/2 tablespoon of olive oil. Bake for 35 to 40 minutes, or until firm.

Makes 6 to 8 servings.

Variation: Substitute 2/3 cup of cooked, chopped asparagus for the greens and add 1 teaspoon of chopped fresh tarragon with the Parmesan cheese.

*For best results, drain the cottage cheese in a coffee filter over a small bowl for 30 minutes. The cooking time will vary depending on the moisture in the cottage cheese.

How to Blanch Greens

Place the greens in boiling water for 2 minutes, then remove, place in a colander, and plunge immediately under cold running water or into a pot of iced water for 2 minutes. Drain. This process sets the color and flavor, especially before freezing. 

Find more than 160 recipes using fresh vegetables and fruit in Cooking Fresh With The Old Farmer’s Almanac!