Fresh green spinach is in season now, and due to the cool weather, the crop is flourishing. The best quality spinach has a bright green color and fresh-looking tender leaves.
It is very perishable, but stored in the crisper in plastic bags, spinach will keep for 3 to 5 days in the refrigerator. Before storing, wash thoroughly in cold water, lifting leaves to let any sand settle, and then drain well.
To cook spinach, wash and place in pan with only the water clinging to the leaves. Cover tightly and steam over medium heat for 3 to 5 minutes only. Drain and serve immediately with butter and seasonings as desired. Spinach Quiche 9-inch pastry shell, baked 1 pound fresh spinach, cooked and drained, and chopped 2 cups light cream 1/3 cup each grated Swiss and Paremsan cheese 4 eggs Salt and freshly ground pepper
Combine cream, cheese, eggs, and seasonings together very thoroughly. Place spinach in pastry shell; pour egg mixture over spinach.
Bake in 350 degrees F. oven for 30 minutes or until knife inserted in center comes out clean. Serve hot.