I love picking up my weekly vegetables from the CSA. We were recently given Lamb’s Quarters. I had never heard of them before so I had to look them up. I thought they were weeds, and actually some people still consider them weeds, but they’re quite delicious when baked into a quiche. I bet they’d be great steamed as well (if you like dark leafy greens like kale, collards, etc.) They’re loaded with vitamins!
I have a side of kale chips in the photo above. I’ve been getting a lot of kale at the CSA recently and I’m still amazed that my boys (at least a couple of them) love it.
This quiche was quite cheesy. I still thought it was delicious, but it was cheesier than some of the other quiches I make. I didn’t have extra-large eggs, so I used four of my smaller eggs from the CSA. If you don’t have lamb’s quarters, I’m sure this would be just as delicious with baby spinach.
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Lamb’s Quarter Quiche
Recipe adapted from tasteofhome.com
1 medium onion, chopped
2 tablespoons canola oil
4 cups chopped lamb’s-quarter (tender new leaves)
3 extra large eggs
1-2/3 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese, divided
1 unbaked pie pastry (9 inches)
Preheat oven to 425°; prick the crust all over with a fork. Line it with tin foil and weight the bottom with a pile of dried beans, rice, or other weights that will sit flat on the surface. Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 350°.
Meanwhile, in a skillet, saute onion in oil until tender. Add the lamb’s-quarter; cook and stir until wilted. Cover and remove from the heat.
In a bowl, beat eggs and milk. Stir in salt, pepper, cheese and lamb’s-quarter mixture. Pour into pie shell. Bake at 350° for 40 minutes or until a knife inserted near center comes out clean. Let stand 5-10 minutes before cutting.
Yield: 6-8 servings