School is back in full swing. I just finished up my first full week with the students and I’m exhausted! I also have a huge smile on my face because I’ve really missed the kids. My job is really cool because I get to have the same kids for up to 6 years in a row. It’s amazing to see how they’ve grown throughout the years. I am missing some of my fifth graders from last year but I have several new students to welcome as well.
This was also the first week I wasn’t able to go to the farmer’s market myself. *cue the sad music* Frank went and picked up our CSA this week and I rushed home to see what was included. I was happy to see the sunflowers because we were having guests and I wanted to make sure we had flowers on the table. We also received tomatillos, acorn squash, celery, green peppers, hot peppers, a cantaloupe, and purslane. Never heard of purslane? Neither had I. Purslane is an annual succulent. When I researched what to do with it I came up with using it in a salad or in place of spinach in a recipe. I was a bit stumped.
I ended up using the cantaloupe in a fruit salad that I made with mojito dressing. We ate some of the celery with dip and the rest in tuna sandwiches. I used the tomatillos, squash, and green peppers in a pasta dish I’ll be posting soon. My brother came to visit for the weekend and while figuring out what to make for brunch I came up with a way to use the purslane! I was out of pie crusts so I used a thin crust pizza dough and it worked well. I made a quiche with onions, purslane, green peppers, eggs, and cheese. It was one of the best quiche I’ve made!
Purslane, Pepper, and Onion Quiche (a Hezzi-D original)
5 strips bacon, cooked and chopped
1 c. purslane, chopped
2 small green peppers, seeded and diced
1/2 onion, minced
1 c. milk
3 garlic cloves, minced
2 t. Gourmet Garden Italian herbs
1 c. cheddar cheese, shredded
1 Pillsbury thin crust pizza dough
1. Preheat the oven to 400 degrees. Stretch the pizza dough across a pie pan and trim the excess from around the edges.
2. Put the chopped purslane on top of the pizza crust then layer the green peppers, onion, and chopped bacon.
3. In a medium bowl beat the eggs. Add in the milk, garlic cloves, Italian herbs, and half of the cheese. Mix until combined and then pour over top of the vegetables in the pizza crust. Sprinkle with remaining cheese.
4. Bake for 35-40 minutes or until the center of the quiche is firm. Remove from the oven and cool for 5 minutes. Cut and serve.