Even before our cool-weather vegetables are ready to be picked, we're enjoying fresh greens in the form of Lamb's Quarters, shown here growing in the rock garden near the front door.  We use it every way you would use spinach, and it freezes well too.  Be sure to pick yours from a source that uses no chemicals, as most folks see this as a common weed. 

Our most recent dish to feature Lamb's Quarters was a spinach-feta cheese quiche.  We meant to follow the recipe but were missing some ingredients, yet the finished product still turned out delicious!  One quiche was frozen and the other eaten within days; the quantities given below are for two quiche.


2 pie crusts for a 9-inch pie, unbaked
2 boxes of mushrooms, sliced
1 large or 2 small onions, diced
1 head of garlic, diced
2 packages of feta cheese, plain or flavored
2 cups fresh Lamb's Quarter leaves
1 stick of butter
8 eggs
2 cups of Cheddar cheese
2 cups of milk
oven at 375

Melt the butter in a skillet over medium heat, and sautee onions and garlic.  Set aside; sautee mushrooms.  Add the onion/garlic back to the skillet with the mushrooms, and include the Lamb's Quarters, feta cheese, and about half of the Cheddar cheese. When everything is mixed thoroughly, divide into the two pie crusts.

Beat the eggs and milk together until frothy.  Evenly divide this liquid between the two pie crusts, pouring slowly so the liquid covers the vegetable mixture.  Bake in a pre-heated oven for 15 minutes, than cover each quiche with the remaining Cheddar cheese.  Bake for another 35 minutes or so.  The cheese on top will have nice brown bubbles and the center will be firmly set.

We made our bloomer in not having any milk, but fear not!  This was still delish.