Week 5

Okay, it’s here: the last week of spinach. * gasp*  We know, you’re all in shock. Between the bugs and the heat, spinach needs a summer vacation and that time has come. Actually, that time has come for Eric and I too. In an unprecedented event, we will be gone on a mini-break to a Farmer’s Union Convention in North Dakota for the latter part of the week and the weekend. We’re leaving the reins in the very capable hands of Dan the apprentice, who will be greeting you all and doing his best to meet your needs this week at pick up.  We’ll be looking forward to returning refreshed, renewed and ready to get back to work next week. In the meantime, here are a couple recipes to keep you all busy munching up your weekly share.

 

Crustless Quiche Recipe (from Paula Dean)

Ingredients

  • Cooking spray
  • 1 (10 ounce) package frozen chopped spinach
  • 4 eggs
  • 1 cup sour cream
  • 1 cup small curd cottage cheese
  • 1/2 cup grated Parmesan
  • 1/4 cup unbleached all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups grated Cheddar

Directions

Preheat the oven to 325 degrees F. Spray an 8 by 8-inch baking dish with cooking spray.

Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium bowl.

Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the baking dish and smooth out the top.

Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.

Thanks Leanne!

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