57 days ago I opened a seed packet and planted a line of possibility. Today, we tasted the first harvest of the year, and it was delicious. Life is miraculous; from the size of a pinhead to large verdant leaves overflowing with nutrients and flavor.
Suffice it to say, I was a lousy veggie eater as a child – my mother used to count out 5 peas that I had to eat! She would be delighted (though shocked) to see me today, gobbling fresh spinach as if it were sweeties. I couldn’t resist. It was all gone within 30 minutes of being picked.
Juices are one of my favorite ways to reach my desired intake of veggies but I often feel guilty spending so much on organic veg only to reduce it all to one glass of yummy. Today, I savored every sip, knowing that the sun is outside coaxing more leaves to grow.
One of our family’s favorite dinners is quiche. After much tinkering, I came up with the most delicious recipe I could create. We serve it with homemade fries and a leafy green salad. I hope you will try it and love it as much as we do.
Spinach Feta Quiche:
9” baked pastry shell (see below)
1-1.5lb fresh spinach, chopped small, steamed till wilted and squeezed dry (set aside)
8 oz feta cheese, crumbled
2/3 cup cottage cheese
1/4 cup fresh (1-2 tsp dry) basil
3 cloves garlic
4-6 eggs (you want the mixture pourable but not runny)
Fresh ground pepper
6 green onions, sliced (set aside)
- In a blender or food processor, whirl feta cheese, cottage cheese, basil, salt, pepper, and garlic until smooth
- Add eggs and blend well. Add a dash of salt if desired.
- Add spinach and green onions and pulse till combined (5-10 seconds)
- Pour into pastry shell
- Bake at 350-375 for 35-40 mins or until a knife inserted in center comes out clean
- Let stand for 10 minutes before cutting
Pastry Shell: (Note: Making pastry is an art; I choose to use a food processor because I don’t have “light” hands.)
1.5 cups flour (6oz)
1 stick butter (4oz), cut in chunks)
1/2 tsp salt
3-4 tablespoons ice-cold water (divided)
- In a food processor blend flour and salt
- Add butter and pulse until small particles (about the size of small peas)
- Add water in small amounts and incorporate, adding more as needed (to 4 Tbsp) to form a dough.
- Turn dough out into a bowl, cover and place in fridge an hour or up to three days.
- When ready, place dough on a well-floured surface and roll to size (I use a 9″ deep round pan)
- Carefully move dough to pan, adjusting as needed.
- To bake blind: use tin foil or parchment paper to cover the dough and fill with a heavy layer of (cheap) dried beans.
- Bake at 400* for 10 minutes. Remove beans and foil/parchment and return to oven for 5 more minutes.
I’d love to hear from you about spinach, the recipe or the miracles of growing food.