Garden Fresh Quiche with Tuna: Using Spinach and Chard from the Garden (with a wheat & gluten free crust)

We are getting a lot of eggs from our chickens this time of the year. They lay the most eggs during the lightest time of the year. Our garden is also beginning to offer us some beautiful bounty. I planted later than usual this year, as it has been rainy and cold and I have been busy enjoying my little Stella, who is now 4 months old. So here is a recipe that you can enjoy using in season ingredients. It's lots of fun to get the ingredients from your own garden and your own chickens or you can get them at the farmers market. This recipe is for one quiche pie and serves from 2 to 4 people, depending on the portion size. I like to make two pies and have leftovers.

Quiche filling:
2 cups chard, chop small
2 cups spinach, chop small
1/2 cup or 3 carrots chopped small
1 can of tuna
2 TBS mayo
1/2 pound sheep feta, or other high quality feta

Egg Mixture:
4 eggs
1 1/2 cup milk (I used almond milk and it was great!)

Pie Crust:
1/3 stick cold butter, cut into small pieces
1 1/2 cup flour, I use quinoa flakes, a quick cooking cereal, it is wheat and gluten free
pinch of salt
Up to 3 TBS water

Mix butter and quinoa flakes in a blender and then add salt and water as needed. Press crust into a buttered 9-inch pan. I slowly work the crust from the center of the pi dish to the sides and then up the sides.

Stir Fry the carrots, chard, spinach. Herat a pan on medium. Begin with some oliveoil and then add carrots, chopped small. Cook for 5 minutes then add chard and spinach. Cover and turn temperature to low. Cook for 2-4 minutes, just enought o soften the chard and spinach.
Set aside.

Put the Two Together: Preheat oven to 375F
Now you have the crust ready and the ingredients set aside and cut to the right size. Crumble the feta on the crust. Cheese is the first ingredient to go on the pie. It helps make a moisture barrier. Spread the feta evenly over the crust. Put the crust with feta in the preheated 375F oven for 5 minutes to melt cheese and harden the crust a little.










Remove from the oven and place the stir fried carrots, chard and spinach over the feta / cheese. Reserve a small handful of greens to put on the pie right before you place it in the oven.









Mix one can of tuna with 2 TBS mayo. Spread the tuna over the stir fry ingredients on the quiche.










Mix 4 eggs with 1 1/2 cups milk. Pour the egg & milk mixture in the quiche (on top of the greens and tuna. Sprinkle the top of the quiche with the leftover greens to make it look pretty.










Now put it in the preheated oven on 375F. Cook for 35-45 minutes or until the middle and sides of the quiche are firm, not watery. Here's the final product: