Wednesday, February 25, 2009

2/24/09 Spinach and Goat Cheese Pie

This is a recipe we have already eaten before, I am making it again. It is from THE GREENS cookbook:
1 recipe Tart Dough (or prepared tart crust)
1 bunch spinach
2 bunches scallions
3 T. butter
1-2 cloves garlic, finely chopped
1 T. fresh marjoram or 1/2 t. dried
1 T. parsley, chopped
2 whole eggs
2 egg yolks
5 oz goat cheese
1 c. milk
1 c. heavy cream
Remove stems from spinach and cut leaves into large pieces. Wash thoroughly in large bowl of water, using 2 chages of water if really dirty.
Trim the roots and most of the greens off the scallions, and thinly slice them. Melt the butter in a wide skillet, add scallions, garlic, marjoram, parsely and cook over med heat about 1 min. Gradually begin to add the spinach, handfuls at a time, as much as the pan will comfortably take. Let each batch of spinach begin to soften and wilt before adding the next. Season with salt and freshly ground black pepper, and set aside.
Beat the eggs and yolks with half the cheese until they are fairly smooth. Then add the milk and cream, a scraping of nutmeg. 1/2 t. salt, and some milled black pepper.
(Prebake the tart dough as directions direct)
Preheat the oven to 375. Lay the spinach over the bottom of the partially baked crust and crumble the remaining cheese on top. Add the custard, then bake the pie until set and lightly browned, about 35-45 minutes. Let it rest 5 minutes before serving.

What can I say about this recipe- it is great! and healthy! I would serve it more as a breakfast or side instead of a main course though, not filling enough by itself to be a meal really. (yes, I would totally ruin a vegetarian item by pairing it with a bacon double-cheeseburger ha ha ha)
So...yes, we like it!

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