Mitzuna Quiche with Ham & Ricotta

I love quiche, it is so easy to make and you can really add anything you want and it’ll be delicious! I had a bag of mitzuna which I haven’t cooked with much, so I wanted to see what I could do with it. Mitzuna is a green that looks similar to arugula but has a more of a bitter, peppery taste to it. It was a little strong for me to make a salad with (unless I mixed it with other greens) so I decided to make a quiche with it, and it ended up being one of my favorite quiches I have made so far! Rather than making the usual crust I decided to use thinly sliced potatoes instead, which I loved, because potatoes and eggs are just meant to be together. I will definitely be making this again!

1 large potato (or two medium) half cut the long way, and the rest sliced (see photo)
2 cups mitzuna, chopped
3-4 garlic cloves, minced
1/2 red onion, chopped
4 pieces Canadian bacon or ham (about 1 cup worth chopped)
6 eggs
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/3 cup fresh parsley, chopped
Salt and pepper, to taste
Olive oil

Preheat oven to 375 degrees. Heat some olive oil in a large skillet and add the long sliced potatoes, cooking until slightly golden and fork tender. Plate and repeat with the other sliced potatoes. In the same pan, saute the garlic and onion until translucent. Add the mitzuna and cook until wilted, then toss in the ham and cook until heated through. In a large bowl beat the eggs and ricotta together, then add the Parmesan cheese, parsley, salt, pepper, and lastly the mitzuna mixture.

The assemble, cover the bottom of a pie dish (which has been lightly rubbed with butter or non-stick spray) with the smaller potatoes, covering the best you can. Use the longer sliced potatoes along the edges. Pour in the egg mixture and bake for about 30-40 minutes or until the egg has set. Let cool for 5 minutes before slicing. Enjoy!



Sage Pesto, Ricotta, and Cherry Crostini

Today I got an amazing bag of summer cherries as well as some fresh sage. I wouldn’t have thought to pair these two, but I came across a recipe on “Not Without Salt” and decided to try it. I also got some (huge!) garlic and had a little mint leftover from last week, so there was even less to go out and buy at the store, which I love. The sage pesto is great because you can use it in a few different ways- she recommends whisking in some champagne vinegar to create a dressing, which sounds great. I think tossing it into some pasta with fresh veggies and little Parmesan cheese would be delicious, too!

Ingredients: (adapted from Not Without Salt)
1/4 cup fresh parsley
1/4 cup fresh mint
1/2 cup sage
1 garlic clove, chopped
1/2 cup walnuts
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
2 tablespoons lemon juice
Fresh cherries, pitted and chopped
Ricotta cheese
Fresh baguette, sliced
salt and pepper

Wash and roughly chop up the three herbs and add to a food processor- followed by the garlic, walnuts, and Parmesan cheese. Blend until well incorporated. Add the lemon zest and juice and stream in the olive oil while the food processor is running. Salt and pepper to taste, and that’s it! Toast the baguette slices and top with a dollop of ricotta, sage pesto, and chopped cherries.