1 huge bag of spinach (maybe 8 cups?)
1 even huger bag of mixed greens (about 10 cups)
1 huge head of bibb lettuce (I mean huge)
1 huge box of assorted mushrooms
large bundle of rhubarb (recipe for that up later this week/early next week)
5 large radishes
1 fresh loaf of seven grain bread (my roommate will eat that)
So comparatively I would say that the one I did in Philly does more to make sure you never end up with so many greens. I'm not complaining, but I am concerned it will go bad before I can use it. And I by mistake (poor planning bought spinach on sale right before our pick up date. So while I'm loving the influx of veg, it truly is a lot to handle. And for 2 people it is far too many greens to just eat salads, so it will be showing up in every meal I eat until it's gone. That brought me to today's recipe of a crustless quiche. The thing about quiche (especially paleo quiche) is that it's pretty easy to make and pretty hard to mess up. You might want more egg or more veg depending on what you like, so just use more veggies and less milk to make it less eggy. Mine came out a little veggie heavy- since I have so much spinach I don't know what to do.
1-2 cups of mushrooms sliced
2-4 cups of spinach
6 large eggs
1 tsp baking soda
2 1/2 cups coconut milk
1 tsp thyme- fresh if you have it
1/2 tsp nutmeg
fresh sea salt and black pepper
You could add: cheese, meat (bacon or ham would go great I think)
Preheat oven 350F
Since I have so much spinach to start I took 3 cups of spinach and my eggs, coconut milk, and baking soda and put them in the blender for a short period of time. Ideally I only wanted my spinach blended a little, but my blender is crazy fast and I ended up very diced, but that's okay it just made a very green quiche.
I used my large rectangle Pyrex and coated the bottom with coconut oil to help my quiche not stick. (you could use a smaller one as mine turned out very flat.
I then poured the egg/spinach mixture in, added the remaining 1 cup of spinach and mushrooms and sort of pushed the mushrooms down so they were coated in egg. If you want meat or cheese add it here.
Next I sprinkled the top with thyme, nutmeg, sea salt and black pepper, and put the casserole dish in the oven.
I ate mine with a slice of smoked salmon
and a bit of blue cheese crumbles
- green eggs and salmon?
This is the start of a lot of fresh veggies and fruit blogging based on my CSA so I hope you'll follow along as I get creative and do my best to not let any veggies go bad!