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Tomorrow the kids and I are flying to Maui for a week. Hubby, who can’t take vacation, is in charge of bunny, home, compost and vegetable garden. Since it’s been so hot lately, my swiss chard is looking sad so I picked it all and used it for my swiss chard and mushroom quiche. It’s perfect to eat with a side salad and you can eat it hot or cold. 

 
Crust:
2 cup spelt flour
4 ounces butter
1-2 tbs cold water
  1. Preheat oven to F400.
  2. Blend everything to dough and press it into a pie mold, If it’s too crumbly just add more butter and water.
  3. Prick bottom with a form a few times.
  4. Bake for 5-10 minutes or until crust is dry and partially baked.
  5. Add filling and bake for 30 minutes.
Filling:
4 cups chopped and lightly steamed swiss chard
1 cup mushrooms, chopped and fried ( I used oyster mushrooms)
1 tbs herb salt
1 cup chive and garlic flavored cream cheese
1 cup firm tofu
1/2 cup salsa
  1. Place tofu, herb salt, cream cheese and salsa in a bowl or use a cuisinart to blend really well until there any no lumps at all.
  2. Add swiss chard and mushrooms and mix.
  3. Pour into the partial baked pie crust and bake according to instructions above, 30 minutes. Enjoy with a nice crisp salad.
August 13, 2012

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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