It all started when we went to Union Square Greenmarket this past Saturday. We found lots of great vegetables to buy. No strawberries yet, which is what I was hoping for, but we did find some gorgeous looking radishes, with their greens attached. Now, I do not like radishes – they are really the only vegetable I do not care for (brussels sprouts and okra, yes – radishes, no). However, Therese loves them. And I thought, hmmm, maybe we could do something with the greens, instead of just throwing them away. Can you cook them? I wondered. Just a little bit of research confirmed that, yes indeed, radish greens are very cookable.
So then I started thinking about a meal I could make out of the radish greens. We had a couple of very ripe avocados lying around. And I had been thinking about making an apple tart. Hmmm again – maybe I could make a tart with radish greens and avocado instead, for our Sunday night dinner! I looked on the Internet to see if anyone has ever done this combination before (I am always amazed that whenever I come up with what I consider to be a thrilling new food combination, there are a zillion people who thought of it before me and posted about it on the Internet). There were a smattering of websites but they all really linked back to one particular recipe for Radish Leaves & Avocado Quiche in individual pre-fab quiche shells.
A couple things about that recipe rubbed me the wrong way, mainly the fact that I wanted to make my own one quiche tart shell rather than buy small tart shells pre-made. So then Therese (ever my savior) found a recipe for Radish Greens and Garlic Quiche that was much closer to my vision. I adapted that and here is what I came up with – we both thought it looked and tasted fantastic, the perfect end to a relaxing home-y weekend!
Radish Greens and Avocado Quiche
(Makes 6 servings)
Pastry dough (see below)
4 tbsp. vegan butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 bunch radish greens, rinsed and chopped
4 large eggs
1 cup Trader Joe’s Coconut Cream
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
½ avocado, scooped and roughly chopped
2 cups of flour
1 tablespoon of sugar
1 teaspoon of kosher salt
14 tablespoons of Miyoko’s Creamery Vegan Butter
6-8 tablespoons of ice water
Slice the butter into pads about 1 tablespoon in size. Return the butter to the fridge for at least 15 minutes, to get it re-cooled after handling, and keep it there until the moment you need it, because it softens very quickly. Mix the flour, sugar and salt in a medium bowl. Then add butter, and using a pastry cutter, mash the flour and butter together until the butter resembles large bread crumbs. Sprinkle the water over the top and using a spatula, mix the water into the dough. If the dough is sticking to the spatula, you probably have enough water, and it’s time to form the dough into a ball using your hands. Work it over minimally, maybe for 20 seconds, just to make sure it is holding together and all the flour is incorporated. Then flatten it out like a large disk, wrap in cellophane, and refrigerate for at least 30 minutes (you can refrigerate it overnight if you like).
After the 30 minutes, bring out the dough and let it warm up to room temperature (5-10 minutes). Sprinkle some flour onto a surface (or cutting board), and also sprinkle some onto your rolling pin. Roll out the dough to a thickness of about 1/8 of an inch.
This makes enough pastry for a 12 inch quiche, so it was more than enough for this recipe. I left it on the thick side because I didn’t have plans for the leftover dough, but you could trim off the excess and save it for making some free-form tarts, etc.
Using a 9-inch quiche pan, blind bake the crust for 15 minutes at 375 degrees on the convection setting (or 400 degrees in a conventional oven). Remove from the oven and let it cool a bit.
Sautee the onion and garlic in the butter for a few minutes, then add greens and cook for another 2 minutes, until greens are wilted.
In a mixing bowl, whisk eggs. Add coconut cream, salt and pepper and whisk until well incorporated.
Spread the greens over the crust. Lay the chunks of avocado over the greens. Pour the egg and milk mixture over the greens/avocado.
Bake at 375 (convection setting) for 45 minutes, or 400 degrees if you don’t have convection setting for 45 minutes, or until the top gets nice and browned. Remove from oven and cool for 15-30 minutes before slicing for serving.
After slicing – well, you know what to do. Before you gobble it up, it is so pretty that you may want to snap a picture. But don’t wait too long – someone else might come along and gobble up your piece before you can even get a bite! Enjoy!