Boistfort Valley Farm
Community Supported Recipe Box

Mizuna and Goat Cheese Quiche

for crust

  • 1 cup flour
  • 1/2 tsp. salt
  • 1/4 cup olive oil
  • 1/4 cup ice water

for filling

  • 3 eggs well beaten
  • 3 thinly sliced green onions
  • 1 1/2 cups whole milk
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • pinch of freshly ground nutmeg
  • 1 bunch chopped mizuna, lightly sautéed (just enough to be wilted)
  • 6 oz. fresh goat cheese


dish: main
season: summer


Mix flour and salt together.  Whisk the water and olive oil together.  Combine the flour and oil/water with a fork.  Press into a pie plate.  Crust in minutes!


Preheat oven to 375 degrees.  Add the mizuna to the pie crust and add dollops of the goat cheese.  Combine all other ingredients.  Pour the custard mixture over top and bake until set.

NJ Epicurean