It’s CSA season again! How can I use up all that spinach?

This was the original quiche I made, but the link to the recipe broke

Our CSA (Community Supported Agriculture – a local organic farm who delivers food to us) has started up again, which means we’re loaded with bounties of delicious and incredibly nutritious food. Early season always means lots of greens, this year mostly spinach. Luckily, our particular CSA has started having a guest blogger who is creating great recipes and publishing those for us weekly (or more frequently), which has been great for using up all these veggies! The first one I made was a Spinach and Spring Onion quiche (which I had a link to, and it broke).  What I liked so much about this recipe (other than the fact that it used a whole bunch of spring onions and spinach) was that the crust was from potatoes. This was much more interesting than your average quiche. The one thing I would change would be to chop the garlic scapes into much tinier pieces. They are pretty hard (great flavor, though), so I think I would either mince by hand or just toss into the food processor to chop them even finer.

Since my original link broke, I’m linking to a new recipe I found as well as copying the recipe here so I don’t lose it again! I chose to pull out a frozen pie crust since I didn’t have time to make a crust this time, but I think you can do whatever you have time to do!


This was the new quiche I made. It included a thawed pre-made frozen crust to save time and energy. 🙂

New recipe:

3 eggs

1 cup milk, light cream, or evaporated milk

½  tsp. salt

¼ tsp. pepper

Beat together and set aside.

9-inch pie crust or crumb crust or potato crust (see below).Prepare filling (below) and pour into crust topped by egg-milk mixture and ending with a sprinkling of reserved cheese (I put about 1/2 cup of extra cheese on top since my family loves cheese!). Bake in preheated 425F oven for 15 minutes. Reduce the heat to 350F and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.

Green Veggie Filling:

½ -1 c. chopped leeks, scallions, chives,  garlic scapes or combination

2 c. chopped greens: spinach, arugula, kale, chard, turnip greens, or beet greens

1 c. chopped broccoli, peas, or other veggie

1 c. shredded cheese: Swiss, cheddar, or other flavor (I used about 1 1/2 cups. One cup in the quiche and about half a cup on top)

½ c. bacon (fried and crumbled, optional) – I didn’t add since I don’t eat bacon

Saute leeks, etc. with broccoli, etc. in greased frypan for about 5 minutes. Add greens and cook until just wilted. Place bacon and cheese in bottom of crust, then top with vegetable mixture.

Crumb Crust:

1/3 c. flour

1/3 c. whole wheat pastry flour

1/3 c. cornmeal

½ tsp. salt

¼ tsp. baking powder

1/3 c. butter, softened

Fresh or dried herbs (to taste, optional)

Lightly mix together dry ingredients. Cut in butter until crumbly. Pat firmly into bottom and sides of a 9-inch pie pan, adding a little water if needed to stick together.

Potato crust:

3 cups uncooked potatoes (coarsely grated)

3 tbsp. oil

Mix together. Press into bottom and sides of a 9-inch pie pan. Bake in preheated oven at 425 until just starting to brown, about 15 minutes. Add filling and bake as directed.


Another incredibly easy recipe (and allowed us to cook on the grill so as to avoid heating up the house anymore during a triple-digit record-heat week) was the grilled pizza. We just bought pre-made dough from the store since that week our nephew was staying with us and we wanted to make something quick and easy. It didn’t use quite as much spinach as maybe I had hoped, but we still loaded it up! The last recipe I’ve made so far from the same blog was for a Moroccan chicken (with apricots) and an accompanying sautéed spinach. What’s so great about cooking spinach is that you can use up one bunch and it cooks down into a much smaller amount. We’ve steamed it as well (and added oil, red wine vinegar, salt and pepper, which, I kid you not, was my favorite food as a kid). But sautéing it was a nice change as well. This was a little messier to cook (lots of chopping of stuff for the Moroccan chicken recipe), but it used up a bunch of apricots which I had received smushed, so I was grateful for that! All in all, I’m incredibly pleased with these recipes since they are nice and healthy and easy to make. I am looking forward to cooking up a storm tomorrow as well with some grilled beets. 🙂