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SPRING is HERE SPINACH CASSEROLE

April 12, 2018

Two of my favorite parts of spring -the ducks have begun laying again and there is tender delicious spinach coming out of the high tunnel! This simple casserole takes advantage of both.  It takes only 20-30 minutes prep time and then bakes while I get myself together for the next school day.  If it is a warm spring and we have mushrooms-I sauté them along with the onions and toss them in too. This goes well with baked beans.  

  • 1 lb. fresh spinach, rinsed, steamed for a moment, chopped and well drained

  • 1Tablespoon olive oil

  • 2 med. sized onions, chopped

  • 3-4 cloves garlic, minced

  • 3 chicken or 2 duck eggs

  • ½ cup heavy cream

  • ½ cup shredded cheese (mozzarella or other)

  • ½  teaspoon Hungry Bear Farm garlic salt 

  • dash of ground  pepper

Caramelize the onion and garlic in a skillet by sautéing slowly in the olive oil (about 20-30 minutes.  While this is cooking, in a medium size bowl, beat the eggs with the cream.  Add the seasoning to the egg mixture. Toss the spinach into the egg mixture and then place it in bake in a well greased 8x8 casserole dish or similar size (Pyrex works best).   Top with the sautéed onions/garlic mix and the cheese.  Bake for about 30 minute at 350 degrees.  It is done when the eggs are fully cooked.

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