CHEF'S NOTE: A lot of folks don’t even realize that radish tops are edible. When raw, they sometimes have a prickly fuzz, and can be overly bitter or metallic on the palate. Cooked with creamy eggs and sharp spring garlic, however, they can be transcendent. With the help of a flaky, savory crust and the flexibility to be served warm, chilled, or at room temperature, this quiche is the perfect way to use what would normally be relegated to bunny food or the compost bin. If you don’t feel like making the crust from scratch, there are good-quality premade crusts available; just read the ingredients before you buy.
INSTRUCTIONS: Prepare and blind-bake the pie crust. In a medium skillet over medium heat, melt the butter. Add the shallot and garlic and cook until translucent, stirring occasionally, about 5 minutes. Add the greens and cook 2 more minutes. Remove from the heat. In a mixing bowl, whisk the eggs. Add the milk, cream, and salt and whisk well. Spread the radish greens mixture evenly over the bottom of the crust. Crumble the goat cheese over the greens. Carefully pour the egg mixture over the filling.
Bake the quiche until the edges are set but the quiche still jiggles a little in the center, 45 to 55 minutes. (If the edges of the crust start to brown, cover with a ring of aluminum foil.) Cool the quiche at least 30 minutes before slicing.