Rachel Mae’s Farmstand | Hester Street Fair

https://www.facebook.com/RachelMaeFarmstand

http://www.hesterstreetfair.com/

Spring Vegetable Tart
½  bunch spinach greens
½  bunch kale
2 tablespoons extra virgin olive oil
3/4 fresh chives, chopped
½ bunch of asparagus
4 large or extra large eggs
3/4 cup milk
Freshly ground pepper
Salt to taste
3/4 cup Gruyère cheese, grated (3 ounces)
1 tart or pie crust 
Cooking Directions:
Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the chives. Cook, stirring, until tender, about five minutes,
and add a pinch of salt and the asparagus. Cook, stirring, for five minutes, add kale, saute until wilted  then stir in the spinach. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow the tart to sit for 15 minutes before serving. Serve hot or warm.
 

Kickstarter Link   http://kck.st/17VEbah

Rachel Mae’s Farmstand | Hester Street Fair

https://www.facebook.com/RachelMaeFarmstand

http://www.hesterstreetfair.com/

Spring Vegetable Tart

½  bunch spinach greens

½  bunch kale

2 tablespoons extra virgin olive oil

3/4 fresh chives, chopped

½ bunch of asparagus

4 large or extra large eggs

3/4 cup milk

Freshly ground pepper

Salt to taste

3/4 cup Gruyère cheese, grated (3 ounces)

1 tart or pie crust

Cooking Directions:

Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the chives. Cook, stirring, until tender, about five minutes,

and add a pinch of salt and the asparagus. Cook, stirring, for five minutes, add kale, saute until wilted  then stir in the spinach. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.

Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow the tart to sit for 15 minutes before serving. Serve hot or warm.

 

Kickstarter Link   http://kck.st/17VEbah