Is it just me or do any of you other gardeners notice that each year there seems to be a preponderance of one specific weed that pops up everywhere? And it's not always the same weed each year either. Lamb's Quarters appears to be the weed of choice this season in and around my yard/garden and in noticing it's ample supply nearly everywhere I look, I have been reminded of a very good quiche using Lamb's Quarters that I haven't made for a couple of years.
While this thought was ruminating in my gray matter, a few days ago Jane, at
Hard Work Homestead, did a blog post about cooking with the tasty little weed. I took that as a sign that I needed to take heed, harvest some and make my Lamb's Quarters Quiche. I gathered a big bowlful of the stuff and dug out my recipe.
I clipped this recipe from our local organic food co-op newsletter many, many years ago. It was submitted by an elderly lady who was quite the colorful local character. Among some other very interesting things, she was a good cook, a great wild food forager, and someone who stretched her food budget farther than most anyone else I've ever known. The very best punch I've ever tasted was her Rhubarb Punch. (Wish I had that recipe, but I don't, darn it.)
So here's the tried-and-true, time-tested recipe for a great quiche.
LAMB'S QUARTERS QUICHE
1 unbaked pie shell in a 9" pie plate
1-1/2 cups shredded cheese (any good cooking cheese - I used mild cheddar)
1 cup cooked, well-drained, chopped Lamb's Quarters
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
Dash Worcestershire sauce
1/2 teaspoon dry mustard
1-1/2 cups milk
Sprinkle 3/4 cup of the cheese in the bottom of the pie shell, cover with the Lamb's Quarters.
Then sprinkle the remaining 3/4 cup of cheese on top of that.
Beat the remaining ingredients together and pour into the pie shell.
Bake in a 375 degree oven for 45 minutes or until firm and starting to brown. Let stand about 10 minutes before cutting and serving.
Serve hot or cold. (A little dab of salsa on the side is yummy.)
Mmmm-mm! This was so good when served last Sunday night that I gathered more Lamb's Quarters this afternoon and plan on making it again tomorrow.
Note: As with all greens, the Lamb's Quarters cooks down quite a bit. To get the one cup of it cooked, I started with a medium mixing bowl full of greens.
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