CFM Recipes

• 1 partially baked 9-inch pie crust
• 1 lb. spinach or young chard
• 2 bunches scallions thinly sliced
• 3 tablespoons butter
• 1-2 cloves garlic
• 2 tablespoons chopped fresh herbs
• Salt and pepper
• 2 whole eggs and 2 egg yolks
• 5 ounces Goatsbeard Farm fresh goat cheese
• 1 cup milk
• 1 cup cream
• Nutmeg

1. Remove large stems and wash spinach thoroughly.
2. Melt butter in a large skillet and add scallions, garlic, and herbs. Cook over medium heat for about a minute. Gradually add spinach, allowing each handful to wilt before adding more. Season with salt and pepper.
3. Beat eggs and egg yolks with half the cheese until fairly smooth, then add milk and cream, a bit of nutmeg, 1/2 teaspoon salt and a grinding of pepper.
4. Preheat oven to 375 degrees. Place spinach in the bottom of pie crust and crumble remaining cheese on top. Add custard. Bake until set and lightly browned, about 35-45 minutes. Let rest 5 minutes before serving.

(Adapted from The Greens Cook Book by Deborah Madison)

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