Braising Greens, Mushroom, and Bacon Quiche
2 tbsp olive oil, divided
1 tsp thyme
(Note: braising greens are usually mixes consisting of assorted greens including, but not limited to, kale, chard, bok choy, mustard greens, spinach, turnip greens, beet greens and any other green leafy vegetation found on farmer’s field.) Look at these gorgeous ones from Backyard Produce!
(Note: I used the ridged baker from Pampered Chef and it worked amazingly! Not only do you just microwave it for 5 minutes, but it doesn’t cook in it’s own fat!)
Use the same pan to cook braising greens. Add 1 tbsp of oil and add cleaned, chopped greens. Cook for about 5 minutes. Add 1/2 cup water and cover until vegetables are cooked. (about 10 minutes.)
Bake for 35-45 minutes until egg mixture is firm (set.) Cut into wedges and serve with a side salad.
(Feel free to prep everything the night before. Just add the vegetables, meat, and the egg mixture the next day and bake.