This crustless quiche made with lamb’s quarters and wild foraged mushrooms is going to rock your world!
One thing I love to do is experiment with recipes. I like to either modify existing recipes based on what ingredients I happen to have on hand or totally create something new on my own.
Lamb's Quarters is Known as "Wild Spinach"
On this particular day I was intent on finding or creating a recipe that includes spinach since we have tons of lamb’s quarters or “wild spinach” growing around our little homestead. We love any recipe that includes spinach, so when I came across a recipe for a spinach and mushroom quiche I was sold!
Lamb’s quarters is a leafy plant that grows in the U.S. It tastes similar to spinach and can be used as an ingredient in quiche or other dishes. Many wild mushrooms are also edible, just make sure you can positively identify them 100%. This recipe for lamb’s quarters & wild mushroom quiche includes instructions on how to make this delicious seasonal fall treat.
The recipe I found called for frozen spinach and muenster cheese, which I did not have, so I substituted fresh lamb’s quarters for frozen spinach and cheddar cheese for the muenster…which we all prefer anyway. I imagine that you could use any kind of cheese that you or your family prefers. I also decided to add some onion, parsley and foraged fresh porcini mushrooms insted of store bought fresh or canned mushrooms.
Let me just tell you, this recipe was delicious. My whole family loved it! I especially like how the lamb’s quarters taste so similar to spinach and even have a similar texture, not to mention they’re full of vitamins. In fact, lamb’s quarters are high in fiber, protein and are loaded with both Vitamins A and C. Lamb’s quarters are also high in manganese, calcium, copper and has a bit of iron, and are high in both omega-3 and omega-6 fatty acids.
The great thing about this recipe is that you can easily make substitutions for the lamb’s quarters depending on the season and what’s available whereever you are. The same can be said for the mushrooms. Simply use whatever wild mushrooms are readily available where you are.
You could certainly make this with dandelion greens or or even stinging nettles, or you could experiment with your own ingredients.
TOTAL TIME: Prep: 25 min. Bake: 40 min.
- 1/2 cup chopped onion
- 1 cup sliced fresh foraged mushrooms (porcini, black trumpet, hen of the woods etc), store bought mushrooms, or 1 small can
- 1 tablespoon olive oil
- 1/4 cup fresh parsley
- 1 package (10 ounces) frozen chopped spinach, thawed and well-drained or a big bunch of fresh “wild” spinach such as lamb’s quarters or you can mix in other greens such as dandelion, kale, stinging nettle etc.
- 5 large eggs
- 3 cups (12 ounces) shredded muenster, monterey jack, or cheddar cheese
- 1/3 cup sour cream
- a pinch of salt
- 1/8 teaspoon pepper
- In a large skillet, saute onion and mushrooms in oil until tender.
- Add lamb’s quarters, spinach and/or other greens.
- Cook briefly until wilted. Cool slightly.
- Beat eggs; add cheese, sour cream, parsley and mix well.
- Stir in spinach mixture and salt & pepper; blend well.
- Spread evenly into a greased 9-in. pie plate or Quiche dish.
- Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.Yield: 6-8 servings.