A favorite recipe from Goatsbeard Farm in Harrisburg, Missouri.
1partially baked 9-inch pie crust
1lb. spinachor young chard
2bunches scallionsthinly sliced
2tablespoonschopped fresh herbs
Salt and pepper
2whole eggs and 2 egg yolks
5ouncesGoatsbeard Farm fresh goat cheese
Remove large stems and wash spinach thoroughly.
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.
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.
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)