Cooking "Naked" on The View from the Bay

A View from the Bay is a live, local talk show here in San Francisco. I was thrilled to be invited on to demonstrate a recipe from The Frugal Foodie cookbook




I let the boy play hooky to come to the studio with me - he had a ball and everyone at KGO was so super nice to him.



Here's the full recipe - and a lovely photo of the dish taken by Steve Aja

Green Goodness Naked Quiche

Save time and money by leaving the crust off your quiche, and spend your effort and dollars on yummy fillings. A thin coating of breadcrumbs helps the quiche release easily from the pie plate, and browns to an attractive golden color.


2 tablespoons dry breadcrumbs
1 (10-ounce) package frozen chopped spinach, kale, or collard greens, thawed and drained or 1 pound fresh greens such as spinach, kale, chard, escarole, arugula, chicory, or collard greens
2 tablespoon olive oil
2 cloves garlic, minced
1 cup finely sliced green onions
4 eggs, beaten
1 cup milk
2 cups shredded Swiss cheese
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 350°F.

Butter a 9-inch glass pie plate and coat with the dry breadcrumbs. First, prepare the greens. If using frozen, thaw the greens completely. Place in a fine strainer and press with a wooden spoon to remove as much liquid as possible. If using fresh, soak the greens in cool water. Drain, and trim all tough stems and less-than-fresh leaves. Chop coarsely. Bring a large pot of salted water to a boil and blanch the greens for 1 minute. Drain in a fine strainer and press with a wooden spoon to remove as much liquid as possible. Heat oil in a large skillet over medium heat. Add garlic and onion and cook for 3–4 minutes. Stir in greens and continue cooking for 5–7 minutes until any remaining liquid has evaporated. In a large bowl, combine eggs and milk. Add cheese, greens, salt, and pepper, and stir to blend. Transfer to prepared pie plate. Bake until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Serves 6.