The Desert Homestead Blog
Urban and rural sustainable homesteading in the desert southwest

Quiche Florentine with Amaranth Greens


  • 1/2 cup butter
  • 3 cloves garlic, chopped
  • 1 small onion, choppped
  • 1 lb fresh amaranth greens
  • 1 8oz package cream cheese
  • 4 oz cheddar cheese
  • salt and pepper to taste
  • 1 unbaked deep dish pie crust
  • 4 eggs, beaten
  • 1 cup milk

Preheat oven to 375 degrees. In a large skillet melt butter over medium heat. Saute garlic, and onino in butter until lightly browned, about 7 minutes. Add amaranth greens and cook until tender (they’ll cook down a lot). Stir in cream cheese and half of the cheddar cheese. Season with salt and pepper, and spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper and pour into pastry shell, gently mixing with amaranth mixture to thoroughly combine.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining cheddar cheese and bake an additional 35-40 minutes until set in center. Allow to stand 10 minutes before serving.

Amaranth greens prior to cooking

Same greens after cooking

Finished quiche


No Responses to “Quiche Florentine with Amaranth Greens”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: