Our early winter garden is looking so green at the moment – green with weeds and grasses nudging up around the beds yes, but also green with parsley, chives, mint, nasturtiums, snow peas, silverbeet, rainbow chard ready for harvesting, and seedlings of heirloom cabbage, broccoli and kale… the recipe below is a delicious way of getting through the greens!
1 cup minced parsley and chives
3 cups chopped silver beet or rainbow chard (finely chop the stalks)
1 brown onion
2 tbsp butter
6 pastured free range eggs
1 cup ricotta cheese
1/2 cup pitted olives
salt and pepper to taste
I like to encourage our three-year-old to help me with cooking as much as I can – though a thoroughly messy activity – it is growing his skills and confidence in the kitchen. We start by picking bunches of parsley, chives and silver beet outside. We wash them and cut them up as fine as we can. I gently sauté an onion in butter while he whisks six eggs in a big bowl. We tip in the greens plus some fresh ricotta, golden onions and chopped olives. Mix mix mix. Pour the quiche into a paper lined tin and top with a few more olives. Can I lick the spoon? he asks. Sure, why not. Our quiche bakes in a moderate oven (180’c) until golden. We can’t wait to cut it up – we eat it warm, and then cold the next day. “It’s very tasty” he says. Sure is.