Saturday, May 24, 2014

On a Budget: Turnip Top Quiche

It is time for another quiche recipe, and it is a budget friendly one. I love to eat turnip tops mash in spring but I am also exploring to use those turnip tops in other ways. This quiche is from the blog Eetlust, and it fits right in our preferences. Easy, tasty, and cheap. To make it easier, I did use pastry dough from the store. I think making a dough from scratch is too much work for a weekday, but feel free to do so. Adding a Dutch rusk on top of the pastry dough, will prevent a soggy bottom that you normally easily get when you use pre made sheets.

Turnip Tops Quiche (serves 4)
- about 6 sheets of puff pastry dough
- 300 gr turnip tops
- 3 spring onions, cut
- 1 clove of garlic
- 1 Dutch rusk (biscuit rusk)
- 4 tbsp parmezan cheese, grated
- 200 ml whipping cream
- 3 eggs
- pepper and salt

Cut about 10 cm from the bottom of the turnip tops and wash them. Steam them for about 3 minutes.
Pre heat the oven to 200 degrees. Grease a 22cm spring form. Cover the bottom with the pastry puff, making covering all of it including some standing edges. Make holes in the dough with a fork. Sprinkle Dutch rusk crumbs on top. Spread the grated cheese on top. Mix the garlic with the turnip tops and spring onions and add the vegetable mixture to the spring form. Beat the eggs and cream together and add some salt and pepper. Pour the egg mixture on top of the quiche and place in the oven for about 30-40 minutes.

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