In this week's box, you might find yourself with some fresh microgreens! I have been growing them in my garden and would like to share them with you all.
What are microgreens? Microgreens are really tender baby seedlings that are less than 20 days old. I have been growing a mixture of microgreens that includes arrugula, radish, romaine, endive, celery, cabbage, and mustard greens.
What will I do with microgreens? Microgreens are great as a mini salad, as a garnish, or in any recipe that asks for greens. My favorite way to use them is in a quiche recipe. I orignially posted this recipe for our Thanksgiving Menu. I simplty substituted the microgreens for the arrugula.Green Quiche:
-1 frozen pie crust
-3/4 cups Gruyere cheese, shredded
-2 tsp olive oil
-1/2 cup finely chopped shallots
-4 cups of organic microgreens
-1 tsp balsamic vinegar
-3 eggs
-1 cup heavy cream
-salt & pepper to taste
-1/2 tsp paprika
-1/4 cup bacon crumbles (optional)
Preheat oven to 375F. Sprinkle shredded Gruyere cheese across the bottom of the pie crust. Saute olive oil, shallots, greens, and vinegar until the greens cook down. In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and paprika. Pour the vegetable mixture into the pie crust. Cover the vegetable mixture with the egg mixture and sprinkle with bacon bits. Bake for about 20 minutes or until the quiche starts to lightly brown on the top.
