Spinach Quiche

First, make a crust.  Here is Katherine’s favorite flaky no-butter crust: (1 single crust)
1 cup white flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
¼ cup canola oil
1/3 cup cold water
1 teaspoon cider vinegar
pinch salt

Microgreens to garnish

Mix all ingredients together, DO NOT KNEAD.  Roll out on a floured surface, then carefully fold into quarters, and unfold into pie plate.

Then, make the quiche filling.
6 eggs, room temperature
2 cups grated cheese
2 cups cream or milk, heated until just warm
1 cup cooked, drained and chopped spinach
 ½ teaspoon salt
¼ teaspoon grated nutmeg

  1. Preheat oven to 425F.  Bake pie crust for 10-12 minutes, then remove and cool while you prepare the filling.  Reduce oven temperature to 325F.
  2. Combine eggs, cheese, milk, spinach, salt and nutmeg and beat until blended. 
  3. Put the partially cooked shell on a baking tray and pour in the egg mixture.  Bake for 30-40 minutes, or until almost firm and lightly browned on top.  It should still jiggle just a little in the middle.  Reduce the oven heat if the shell’s edges are darkening too quickly.  Cool on a rack and serve warm or at room temperature.

Composed Salad with Shaved Fennel

Composed Salad with Shaved Fennel   

We make this salad whenever we have lettuce heads and fennel around.  Use whatever dressing you like!  Below is our favorite.

For the salad:
1 head butter or summer crisp lettuce, washed and torn
1/2-2 bulbs (depending on size) fennel shaved with a vegetable peeler or mandoline
2 oz microgreens, pea shoots or sunflower shoots
Segments of 1/2 an orange or tangerine
For the dressing:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon orange juice
salt and pepper to taste

Combine salad ingredients in a large bowl.  Whisk dressing ingredients in a small bowl or jar and pour over salad just before serving.

Spinach Fritatta with Microgreen Garnish

Spinach Fritatta with Microgreen Garnish

Makes 4 servings

6 eggs
1/2 cup freshly grated parmesan
Salt and freshly ground pepper
3 tablespoons olive oil
1/2 small red onion, chopped
1 lb fresh spinach, chopped
1 oz microgreens

1.  Position a rack under the broiler about 4" from the heat source and turn the heat to high.  Crack the eggs into a bowl.  Add the cheese, sprinkle on the salt and pepper, and whisk until the whites are just combined.  
2.  Put the olive oil in a medium oven proof skillet over medium high heat.  When it's hot, add the onion, sprinkle with salt and pepper, and cook until soft, 3-5 minutes.  
3.  Add the spinach and cook, stirring and tossing frequently, until the leaves wilt and lose their liquid.  Lower the heat if necessary to keep everything from burning.  After 3-5 minutes, turn the heat to low.  Cook, stirring occasionally, until their is no moisture left in the pan, then spread the spinach out in the pan.  
4.  Pour the egg mixture over the spinach and onions, evenly distributing the vegetables if necessary.  Cook, undisturbed, until the eggs are firm at the bottom and the top is still runny, 8-10 minutes.  
5.  Put the pan under the broiler until the eggs finish setting and brown lightly, 2-4 minutes, watching to make sure the frittata doesn't burn.  Remove from heat and immediately sprinkle microgreens on top.  They will wilt almost immediately.  Cut into wedges and serve.