Posts Tagged ‘seasonal ingredients’

Spinach and Feta Quiche Tart

Spring spinach is here and I found a local dairy with the best feta cheese on this side of the Atlantic. Congratulations to Goodale Farms! Not only are their products delicious, but customers can walk through the farm and see for themselves the humane treatment of their animals.

Spinach and Feta Quiche

  • Half recipe of Butter Pie Crust
  • Half Pound Spinach
  • 2 oz. Goodale Farms Feta Cheese
  • 3 eggs
  • 1 cup milk
  • 1/4 tsp salt or to taste
  • dash of pepper

Preheat the oven to 425F. Prepare the Butter Pie Crust according to the recipe and place in a tart pan. Use a fork to poke some wholes in the bottom of the crust and bake for 10 minutes. In the meantime cook the spinach in a saute pan or microwave until just wilted. Remove excess liquid. Whisk eggs, milk, salt, and pepper together. When the crust is finished, remove it from the oven and reduce to 325F. Top with crumbled feta cheese and spinach. Pour egg mixture over the tart. Bake for 35 minutes or until set in the middle.



Happy St. Patrick’s Day at Bibliopharm!

Nitrate-free corned beef and locally grown storage potatoes, cabbage, and carrots.  We had to import the Harp and Guinness.  The chickens want some too!

It’s so easy to make… In a dutch oven, place the corned beef and bottle of Harp or other lager.  Bake at 300F for about 2 hours.  Add the thick-sliced cabbage and peeled potatoes and carrots.  Bake for another 2 hours.  Serve with rye or Irish soda bread.

%d bloggers like this: