Yukina Savoy Quiche with Spicy Pepper, Cherry and Pine Nut Relish

I'll admit it, I had no idea what Yukina Savoy was when it arrived in my first CSA, fresh from the farm, delivery box. Sure the name helped to define it (yukina savoy tender cooking greens) but I needed more. 

A quick search told me that this delicate green is similar to spinach without the bitterness that can often accompany it. Spinach can also leave an odd film on my teeth after eating it (does this happen to anyone else?)  The yukina savoy did not- another bonus.

Sauteing these greens with a bit of garlic allowed a nice flavor to come through.  Then I dunked those wilted greens in eggs and yogurt and baked them till they puffed up.

The slightly spicy, sweet and nutty relish helped this dish to shine. So call it a crustless quiche, a frittata, baked eggs or egg casserole... it's all the same.  Delicious!  And a super easy way to experiment with a new fat and happy vegetable.

Tips and Techniques:  Substitute spinach or Swiss chard for the yukina savoy.



Yukina Savoy Quiche with Spicy Pepper, Cherry and Pine Nut Relish

3 eggs
3 heaping Tbls of Greek yogurt (plus some for topping)
1 large garlic clove, finely diced
2 cups of yukina savoy
1 Tbls shredded Parmesan cheese
salt and pepper to taste
olive oil

Heat a saute pan over medium heat, add a drizzle of olive oil. Chop the stems of the yukina savoy into small pieces, add the stems and the garlic to the saute pan; cook for few minutes. Add the rest of the yukina savoy, toss and cook for a about 4 minutes until the leaves begin to wilt. Remove from heat.

Whisk together the eggs and the Greek yogurt with a pinch of salt and fresh black pepper.  Pour the egg mixture into a small casserole dish.  Add the sauteed yukina savoy and cheese to the eggs, pushing the  savoy into the egg.

Place in a pan in a preheated 400 degree oven until the middle is set. The eggs will become quite puffed up, and if you shake the pan, the eggs will not appear runny.  It's easy to overcook the eggs so check them often or they will become dry.  The eggs will deflate quickly after removing from the oven, serve immediately with the pine nut relish (recipe below) and a scoop of Greek yogurt (optional).



Spicy Pepper, Cherry and Pine Nut Relish

1 heaping tbls dried cherries (or craisins), finely diced
1/2 cup finely diced red pepper
1 large garlic clove, finely diced
1 tsp red pepper flakes
3 tbls olive oil
1 green onion, diced
3 tbls toasted pine nuts, lightly chopped

Place the dried cherries and green onions into a small bowl, set aside.
Drizzle 1 tablespoon of olive oil in saute pan, heat over medium-high heat.  Add the diced red peppers, cook for 1 minute.  Add in the diced garlic and cook for about 3 minutes until the garlic begins to soften and releases its' flavor (toss often).  Pour over the cherries.

In the same pan (do not wipe out) add the red pepper flakes and the remaining 2 tablespoons of olive oil.  Simmer the flakes over medium heat for about 3 minutes to season the oil.  Pour the oil in the peppers and cherry bowl.  Top with the toasted pine nuts, set aside until ready to use.