Summer is here and so has our summer harvest celebration on the farm. It’s a season we most look forward to with so much abundance. In this weeks farm shares, we are celebrating our garlic scapes and beautiful rainbow swiss chard. For those of you who are not familiar with garlic scapes, they are the tender stem and flower bud of a hardneck garlic plant. (Hardneck garlic is the kind of garlic that typically grows in Canada and the northeastern U.S.) Scapes first grow straight out of the garlic bulb, then coil. When harvested, they look like long, curly beans. Their flavour is a cross between garlic, onion and scallions and have a crispy fresh green taste. They have the most delicious aroma.

It is also rainbow swiss chard harvest. Call me bias but I think our farm at Plan B Organics grows the most beautiful, soft and flavourful chard I have ever seen or tasted. We are currently harvesting our greenhouse chard and our field chard will be ready soon.

Quiche has to be one of our favourite lunches to enjoy on the farm. They are so versatile when it comes to ingredients and we enjoy what’s in season. You name it, we add it and it is made with farm fresh eggs. This quiche is quire a special one. It features Cypriot flavours of halloumi cheese and phyllo pastry along with our farm fresh scapes, rainbow chard and green onions. A true farm to table meal. We love to enjoy it with a side salad made with our farm lettuce and fresh herbs. Greek yogurt and a dash of grainy mustard gives this quiche a souffle type texture and an extra flavourful bite. Hope you enjoy it as much as my farm and my own family do!

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Garlic Scape, Rainbow Swiss Chard and Halloumi Phyllo Quiche

Total Time1 hour hr 30 minutes mins

Course: Breakfast, Main Course

Cuisine: Canadian, Cypriot, Greek

Materials

• 16 large eggs room temperature
• 1/3 cup Greek plain yogurt
• 1 tbsp grainy dijon mustard
• 2 cup thinly sliced rainbow swiss chard
• 4 green onions thinly sliced white, light and dark green parts
• 1 tsp sea salt
• 1 tsp fresh ground black pepper
• 1/2 cup grated halloumi cheese
• 6 whole garlic scapes
• 1/4 cup unsalted butter melted
• 10 phyllo sheets
• 2 tbsp olive oil

Instructions

• Preheat oven to 350 F.
• In a large bowl, whisk together eggs, yogurt and mustard. Stir in chard, onions and salt and pepper.
• Mix melted butter with oil and using a pastry brush, brush bottom and sides of a 9 inch springform pan.
• Working quickly to avoid phyllo from drying out, using a pastry brush, brush each sheet of phyllo with butter mixture. Layer them on top of each other in pan with edges of phyllo draping over sides of pan
• Fill with egg mixture and tuck in edges just over the pan rim. if you have any butter mixture left, gently brush phyllo tops.
• Sprinkle halloumi cheese evenly on top of egg mixture. Lay garlic flat scapes evenly on top of halloumi.
• Bake for 20-25 minutes or until phyllo is dark golden in colour. Gently cover top with foil and bake for an additional 40-45 minutes or until egg has set. Depending on your oven, time will vary for the egg to set. Its important to cover the phyllo pie to avoid phyllo from burning.
• Allow to sit for 5 minutes prior to removing from spring form pan. Serve hot.