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.

Sardinhas no Forno (Baked Sardines), Esparregado (Sauteed Greens), and Batatas a Murro (Punched Potatoes)

These recipes are from Ana Patuleia Ortins’ “Portuguese Homestyle Cooking.” Sardinhas no Forno are on page 54, Esparregado on page 154, and Batatas a Murro on page 139. Use local potatoes and greens. I’ve been successful with both the spinach as called for in the recipe as well as swapping it out with other local greens, such as kale or broccoli rabe.