Spinach
As a kid I remember having many friends who cringed at the mention of spinach. It didn’t make sense to me until I tasted my first frozen spinach. The limp, slimy stuff was nothing like the fresh, delicious leaves I was used to. Now as an adult, I find myself counting down the days until spinach shows it's green leafy goodness at the farmers market. All winter I have been dutifully eating potatoes, parsnips and cabbage. Don't get me wrong, I love those things, but there are only so many storage vegetables a girl can take before she will break down and buy a pineapple at Shaws. So this girl is very relieved when the first greens show up. Check out one of many uses for spinach in this quiche recipe we’ve included today.
This is going to be a regular thing here in the Bridge. I somehow managed to convince The Bridge that you would want to regularly read my food ramblings. So, every two weeks I will let you in on some of the lovely things available at our Capital City Farmers Market and include a yummy recipe that uses those lovely things. Some of the recipes will be mine and some will come from other market vendors or chefs. We will also have recipes available at the market itself. So even if the one on this page doesn't suit your fancy, you should still scoot down to the market and check out what else we have. The first outdoor market of 2009 is this Saturday in the parking lot at 60 State St. There will be much good food to be had.
Spinach & Feta Quiche
1 tbs olive oil
1 medium onion, sliced
3 cups fresh spinach, rinsed
1 tsp salt, divided
1/2 tsp black pepper
3 oz feta cheese
5 medium eggs
1 cup milk
1 9-inch frozen pie crust (optional)
1) Preheat your oven to 350° F.
2) In a medium pan, sauté the onion in the olive oil and 1/2 tsp salt until soft. Add the damp spinach and let it wilt.
3) Spread the spinach mixture on the bottom of the pie crust or the bottom of a greased 9 inch pie pan. Crumble the feta over the spinach.
4) In a medium bowl whisk together the eggs, milk, 1/2 tsp salt and black pepper. Pour the egg mixture over the spinach.
5) Bake at 350° F for about 30 minutes (for no crust) to 45 minutes (with crust) until eggs are set.
(as seen in the 5/1/09 "Our Food" column in The Montpelier Bridge)
This is going to be a regular thing here in the Bridge. I somehow managed to convince The Bridge that you would want to regularly read my food ramblings. So, every two weeks I will let you in on some of the lovely things available at our Capital City Farmers Market and include a yummy recipe that uses those lovely things. Some of the recipes will be mine and some will come from other market vendors or chefs. We will also have recipes available at the market itself. So even if the one on this page doesn't suit your fancy, you should still scoot down to the market and check out what else we have. The first outdoor market of 2009 is this Saturday in the parking lot at 60 State St. There will be much good food to be had.
Spinach & Feta Quiche
1 tbs olive oil
1 medium onion, sliced
3 cups fresh spinach, rinsed
1 tsp salt, divided
1/2 tsp black pepper
3 oz feta cheese
5 medium eggs
1 cup milk
1 9-inch frozen pie crust (optional)
1) Preheat your oven to 350° F.
2) In a medium pan, sauté the onion in the olive oil and 1/2 tsp salt until soft. Add the damp spinach and let it wilt.
3) Spread the spinach mixture on the bottom of the pie crust or the bottom of a greased 9 inch pie pan. Crumble the feta over the spinach.
4) In a medium bowl whisk together the eggs, milk, 1/2 tsp salt and black pepper. Pour the egg mixture over the spinach.
5) Bake at 350° F for about 30 minutes (for no crust) to 45 minutes (with crust) until eggs are set.
(as seen in the 5/1/09 "Our Food" column in The Montpelier Bridge)
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