Adapted from SIMPLY ORGANIC by Jesse Ziff Cool. This was really satisfying, as good as I’d imagined it would be when I read the recipe – a nice potluck lunch or brunch dish (a more substantial and healthier quiche).
2 cups grated potatoes – scrubbed with skins on (4 medium boiling potatoes like Yukon Gold)
2 shallots, minced
¼ cup flour
2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, minced
1 large bunch chard or other greens, stems and ribs removed and coarsely chopped
1 ½ cups crumbled feta cheese
1 cup lowfat milk
1 tablespoon chopped fresh oregano (or whatever you’ve got, I used thyme)
½ cup dry bread crumbs
Preheat the oven to 400 degrees. Lightly oil a 9-inch deep dish pie pan.
Put the potatoes and shallots in a colander, sprinkle with salt and let sit, draining, for 5 minutes. Squeeze out any excess liquid.
Beat 1 egg, the flour and some pepper in a medium bowl. Add the potatoes and shallots and mix well. Press into the pie plate and brush with 1 tablespoon of oil. Bake for 35 minutes, until browned. Reduce oven heat to 375.
Heat 1 tablespoon olive oil in large sauté pan over medium-high heat. Add onions and sauté until softened. Add garlic and sauté for one minute. Add greens in handfuls, each with a bit of salt, wilting each batch a bit before adding the next. If using Kale or Collards or beet greens, cover and steam over low heat until tender. Remove from heat, drain excess liquid and allow to cool.
In a large bowl, beat 5 eggs with milk and herbs. Mix in 1 cup of cheese and then greens. Pour onto baked crust. Sprinkle bread crumbs and remaining feta on top.
Bake for 40 – 50 minutes, until no longer jiggly and an inserted knife comes out clean. Let stand for 10 – 15 minutes before serving.