I've fallen head over heels for a new leafy green. Yes, chard, it's true. I encountered sorrel for the first time at last week's market. Brilliant green with subtle veins of red and a citrusy, bright taste, I knew I had to take it home. I learned that sorrel is considered more of an herb than a vegetable, and that it was once widely popular in England but is now considered "rustic." I also picked up some green garlic, which is young garlic that has been harvested before the cloves have matured. Its flavor is more delicate than regular garlic, and in appearance it resembles a scallion with a larger, pink-streaked bulb.Although both of these veggies would make a great salad, I had some extra eggs and pie crust to use up, so I combined them to make a sorrel, green garlic, and blue cheese quiche that I enjoyed for lunch the next couple of days!

Sorrel, green garlic, and blue cheese quiche
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3 cups coarsely chopped sorrel
1 bunch sliced green garlic
1/2 cup blue cheese
a pie crust (pre-made, or make your own)
2-3 eggs (3 would work best, but I had 2 and it turned out just fine)
1 1/2 c milk
salt and pepper to taste
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Preheat an oven to 375
First, sprinkle the blue cheese crumbles on the bottom of your crust. This will prevent it from getting soggy as it bakes.
Then, put the chopped sorrel and green garlic over the cheese.
Whisk eggs, milk, salt, and pepper, pour over vegetables.
Sprinkle the top of the quiche with parmesan.
Bake for 40ish minutes... voila!

This can be adapted using just about any greens (kale, chard, mustard, etc.) and any cheese. You can also sub scallions, regular garlic, or even shallots for the green garlic. Quiche will take you far.Next time, sorrel salad is definitely on the agenda. Any ideas for what to put in it? I was thinking strawberries and walnuts...