Improvising With Leftovers - Bok Choy Quiche

Quiche in a skillet - now that's an interesting idea.
Quiche in a skillet - now that's an interesting idea.
John Linn

One thing I can't stand is having extra ingredients go bad in my fridge. Last week, I was in Oriental Square, a Chinese Market in my neck of the woods that has amazing deals on produce. I buy all types of fresh vegetables and herbs there: they have the best prices on shiitake mushrooms, only $2.50 a pound. I can buy a couple sticks of lemon grass for less than 50 cents, and fresh herbs like cilantro are less than a dollar a bundle. I usually end up buying so much, that I can barely finish everything I purchase.

That almost happened to me with some bok choy I had purchased there. I bought eight vibrant green heads of the stuff for $2, and used four the first night stir fried whole. For the next few nights, I went out to eat, and the bok choy sat in the fridge. On Sunday morning I knew the amazingly green and crisp leaves would start to wilt if I didn't use them that day. But it was breakfast time, and I've never made breakfast with bok choy before. My girlfriend and I decided we would experiment, and what we ended up with was bok choy quiche.

Taut, fleshy leaves, vibrant green, what more could you want?
Taut, fleshy leaves, vibrant green, what more could you want?
John Linn

I could've made some pie crust from scratch, but my girlfriend balked

at the idea of eating breakfast too late (it was basically approaching

lunch time anyway - we're late to rise on Sundays). So I peeked into

the freezer and found some filo dough I had bought ages ago. I

defrosted that in the microwave (a no-no), and layered some in the

bottom of a buttered, 12" iron skillet. Since I wanted the bottom to

resemble crust, I didn't bother brushing butter between each layer of

filo, something you would ordinarilly do to keep it fluffy and flaky.

Then, I chopped the bok choy into quarter-sized pieces and sauteed it

until the green leaves wilted and the crisp stems softened just a tad.

I took the pieces out and added a few dashes of sriracha and tamari soy

sauce, just enough to coat but not so much that it became wet. I

quickly steamed some broccoli I had in the fridge as well, tossed it in

an ice bath to shock it, and added it to the bok choy.

I rumaged around the fridge for some cheese - I always keep plenty on

hand. I used a big slodge of mozzarella and some sheeps milk romano

(tip for keeping hard cheeses almost indefinitely - wrap in cling film,

then in foil). I added the vegetables and cheese into the filo-lined

skillet. Then I whipped up eight eggs with a half cup of milk (I had no

cream) and two cloves of minced garlic, and poured the mixture on top.

I then lined the top with more filo dough, this time I buttered between

every layer so the top crust would flake up.

Bok choy quiche with sour cream and roquette salad - done.
Bok choy quiche with sour cream and roquette salad - done.
John Linn

After 40 minutes in the oven at 350 degrees, this is what I had. Of

course, this is plated, and topped with cumin-laced sour cream and a

roquette salad with lemon dijon vinaigrette that I made quickly with a

TBS of dijon, juice of half a lemon, and a few glugs of olive oil.

Breakfast is served, and my conscience was clear - no wasted leftovers

rotting in my fridge.

Bok Choy Quiche

4 Heads Bok Choy, chopped, sauteed
1/2 Head Broccoli, chopped, steamed
1 tsp. sriracha
1 tsp. tamari
8 large eggs
1 package frozen filo dough
1/2 cup milk
1 cup mozzarella cheese
1/4 cup romano cheese
1/4 stick unsalted butter

optional:
1/2 cup sour cream
1 TBS milk
1/4 tsp. ground cumin
(mix above to make cumin sour cream)

1 TBS dijon mustard
juice of half a lemon
2 TBS olive oil
salt and pepper to taste
(mix above to make lemon-dijon vinaigrette)

roquette (arugula)


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