Recipe found in Mastering the Art of French Cooking by Julia Child
If you use the Arugula, keep in mind it will add quite a bit more flavor but certainly will be delicious! Also, we do offer Savory Pastry Dough, which you can order with your CSA share as an Add-on item. Quiche and savory tarts are great to make for quick meals or lunches enjoyed throughout the week.
2 TB Green Onion tops, finely minced
2 TB Butter
1 1/4 cups chopped Spinach or Arugula, blanched
1/2 tsp Salt
1/8 tsp Pepper
3 Eatwell Farm Eggs
1 1/2 cups Whipping Cream
1 8" Pastry Shell, partially cooked on a baking sheet
1/4 cup Swiss Cheese, grated
1 TB Butter, cut into pea sized dots
Cook the green onion tops for a moment in the 2 TB butter. Add the spinach/arugulaand stir over moderate heat for several minutes to evaporate all its water. Stir in salt, pepper, and nutmeg and taste carefully for seasoning. Beat the eggs, and cream in a mixing bowl to blend. Gradually stir the spinach/arugula into the eggs and cream. Pour into pastry shell, sprinkle with cheese, dot with butter and bake for 25 to 30 minutes in a preheated 375 F oven.