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

Pinch Nutmeg

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.