Purslane Quiche

Purslane Quiche

Pastry for a 9-inch one-crust pie
2 cups washed Purslane (leaves and small stems) rough chopped
2 cups shredded Swiss cheese (about 8 oz) divided in two
1/2 cup chopped onion
4 eggs
2 cups heavy cream (can substitute half-and-half but baking time will increase)
3/4 teaspoon salt
1/2 teaspoon grated Nutmeg
Heat oven to 425-degrees. Prepare pastry and line pie pan.

Sprinkle chopped onion and 1 cup of the shredded Swiss in the pastry-line pie pan. Add Purslane.

Beat the eggs slightly then add in the cream, salt, and Nutmeg. Stir the cream/egg mixture, then pour the blended mixture into the pie pan.

Add remaining cup of Swiss cheese.

Bake 15 minutes at 425. Reduce oven temperature to 300-degrees and bake 30 minutes longer, or until knife inserted near center comes out clean. Allow quiche to stand 10 minutes before cutting (if you can wait that long). Mine took almost an hour at 300. Several have asked for this recipe.

Serve in wedges.

Was in recipes main dishes when I left this expecting it to reside there. Will it somehow magically land there also. It was adapted by someone else from a spinach quiche so It’s a basic recipe but sure disappeared fast. Heavy cream was almost $4 so that and swiss cheese don’t make it necessarily a low cost bargain meal. But I do plan to make it occasionally and vary it’s contents some too. Purslane is a nutritional super food as well as very tasty even raw and alone.

Man that sounds good. Just when I decided to go vegan again, wouldn't you know.