Myra's Kitchen Blog » Greens and Quinoa Pie

Spring greens combine with quinoa and sheep or goat cheeses for a light yet hearty savory pie that bakes into an appealing deep golden brown.

1 large bunch chicory (1 to 1 1/4 pound), cut into bite-sized pieces (bottom 11/2 inches of hard stems removed )

1/2 cup crumbled feta cheese, preferably goat (about 2 ounces) or sheep’s milk

Preheat the oven to 350˚F. Have ready a 9-inch ovenproof pie pan (pyrex is ideal).

Rinse the quinoa in a strainer and dry toast in a small pot until almost dry. Add 1 cup water and a pinch salt. Cover and bring to boil, then lower the heat and simmer covered until the grains have swelled and the water is absorbed, about 15 minutes. Do not disturb the steam vents that will form while the quinoa is cooking. Remove from the heat and pour into a large bowl.

Wash the chicory and romaine; no need to dry them. Add the chicory to a large pot and wilt over medium heat, stirring frequently or tossing with tongs to push uncooked leaves to the bottom of the pot. (You don’t have to add additional water since droplets clinging to leaves from washing is enough to start the cooking.) Don’t be daunted by the quantity of greens, as it reduces significantly when wilted. Cook until the leaves have wilted and shrunk, about 5 minutes. Add the romaine, and toss frequently, another minute or 2 until wilted. Remove and place in a strainer, squeezing against the strainer to remove excess water. Transfer to a cutting board and chop into small pieces. You should have 2 1/2 to 3 cups packed greens. Transfer to the bowl with quinoa.

Warm 1 tablespoon of the oil in a medium skillet. Add onions and sauté over medium high heat until the onions are browned, about 10 minutes. Transfer to a bowl. Stir in the scallions, dill, feta cheese, and gruyere.

Whisk together in a small bowl the eggs, 3/4 teaspoon salt, and a generous sprinkling black pepper. Stir the eggs thoroughly into the quinoa mixture.

Pour 1 tablespoon of the oil in a pie pan and place in the oven. Heat the oil for five minutes until hot. Remove the pan and swirl the oil to coat the bottom of the pan, then pour in quinoa mixture, evening it with a spatula. Return to the oven and bake uncovered for 20 minutes. Remove pie and evenly drizzle remaining the 1 tablespoon oil over the pie. Return the dish to the oven and bake 20 to 30 minutes longer, until golden brown on the top and bottom.

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