Wild Spinach Quiche, when foraging and refinement meet!

Every year I try to learn about a new plant that I can pick from my own yard and play with in food. I believe foraging is due for a update. Raising up to place of elegance and refinement.  Last year I found  American sorrel, which I turned into the most delightful pesto! Recipe here. This year it is lambs quarter or pig weed…

Sounds yummy I know? Not really, but really it tastes to me like spinach. Since I am foraging I make sure to follow all the rules, so no one I feed gets sick or harmed in the process. I threw this leafy green into salads, which was nice, but I really wanted to doll up this average leaf. So what to do? I ended up putting it in to a quiche, because I had enough eggs to do it, and I really enjoyed it.

I first went out to my garden and picked as much as I could find. Notice the pile.

Then I pinched the leaves from the stalk. It is funny when I do things that require a lot of hand work, but not a lot of thought. I just put on a good movie, then sit and notice half way through the pile that I changed my technique. Suddenly I was going faster, but I would only know how to do it by working through half the pile.

In reality, it only took me like 15 minutes, so it doesn’t take a lot of time. Next I wash and dry it and then, my friends, it is time to bake!

What you will need!

1 pie crust
1 dozen eggs(farm fresh)
2 cups milk
2 cups wild or regular spinach (go wild!)
1 cup cottage cheese
1 cup cheddar cheese shredded
1 cup mozzarella cheese shredded
1 teaspoon garlic salt
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon dried onion
1/2 teaspoon thyme
1/4 teaspoon black pepper
A bowl, a measuring jug, and a deep pie dish.

Set your oven to 375 degrees. Now roll out your dough. Make sure to get creative with the edge, it will bring you joy to play with it. I found a wine stopper with a interesting texture on it, so I used that. Place in the fridge until needed. This will help to ensure a good crust.

Now in a bowl put in the milk and eggs mix together well. Pour half in to a 2 cup jug. Then set aside. In the bowl with the remaining egg mixture.

Add in the  cottage cheese and spices and mix well.

Now put all the spinach in the bottom of the pie shell, then put  the shredded cheeses on top. Now pour over the entire contents of the bowl. Scrape the bowl to get every delightful drop. Once that has been accomplished use the remaining egg and milk mixture in the jug. Use it to top up the your pie dish. If there is any remaining, u se it to egg wash the crust. If needed store in the fridge and make scramble eggs, make sure to use them in a couple of days.

Bake for and hour. Then let sit for 15 minutes before you slice yourself a big piece and a salad. Serve hot or at room temperature. It is also great for travel. I hope this inspires you to get out to the woods or farmers market and try something new. Dress it up and make it your own. Make that a Victory for today.