Wild Edibles: SUE’S SPINACH & NETTLE QUICHE

Theme of the latest issue of KANSAS! Magazine (2025 / vol 81 / issue 3, pp. 58-63)  is “Our Wild Kansas Landscapes” so it seemed logical to include a story about wild edibles for the Taste section. I interviewed three women — Terry Olson, Sue Maes and Kelly Yarbrough’s — who teach a class (Edible Native Plants) for Manhattan’s UFM.       

Photo of the quiche is a copy of the one used in the magazine — it was taken by Amy Meng. 

My interview included a walk through the Kansas prairie  and a wild plant feast. Two of the recipes I sampled were Sue’s Spinach & Nettle Quiche and Garlic Mustard Pesto served over hot tortellini. Although I was a bit apprehensive, both dishes were DELICIOUS! Also included in the article is a list of other edible plant ideas plus suggested references for those who might be interested in foraging.

SUE’S SPINACH & NETTLE QUICHE

Sue Maes offered up this recipe but also suggested another alternative, “Use your favorite spinach quiche recipe and substitute one-third of the spinach with blanched nettles.”

 

INGREDIENTS

Pie Crust:

9-inch pie crust, pre-baked for 10 minutes at 375 degrees 

 

Filling: 

1/3 pound Swiss cheese; Cheddar or Gruyere are other possibilities 

1/2 pound fresh spinach & stinging nettles (combine in a ratio of two-thirds spinach to one-third nettles)

1/2 medium onion, finely chopped

1 to 2 tablespoons olive oil 

1/2 teaspoon dry mustard

1/2 teaspoon ground nutmeg

1/2 teaspoon salt & a pinch of black pepper

4 large eggs

1 ½ cups whole milk, or use part half and half

 

DIRECTIONS

1.   Sprinkle cheese over pre-baked crust.  

2.   Blanch the nettles using tongs to drop them into a pot of boiling water. Cook for 1 to 2 minutes or until tender, drain and squeeze out excess water.

3.   Sauté onion in a skillet with olive oil until transulent. Add fresh spinach, blanched nettles, dry mustard, nutmeg, salt and pepper. Continue to cook 3 to 4 minutes to blend flavors.

4.   In a bowl, beat eggs and milk. 

5.   Combine the sautéed spinach and nettle mixture with the egg mixture; pour over the cheese-topped pie crust.  

Bake in preheated 375 degree oven for 35 to 40 minutes. Test for doneness with a thin-bladed knife. Insert knife about one-inch from the center of quiche; if it’s clean when pulled out, it’s done. If any quiche clings to the blade, bake a few minutes longer and test again.

Sausage & Hashbrown Casserole with make ahead options

Although this is not a make ahead casserole as such, the various components can be prepared and assembled as a meal kit  . . . so all that needs to be done at the last minute is to assemble and bake.

To prepare the casserole as a make-ahead meal kit:

*Fry the sausage and onions; refrigerate.

* Add eggs, half and half, salt & pepper to a quart jar and shake.

*Shred & measure cheese. 

 

Sausage & Hashbrown Casserole     About 8 servings

1 pound pork sausage

1/2 to 1 onion, finely diced

6 eggs

2 cups half and half or whole milk

1 teaspoon salt

1/2 teaspoon pepper

1/2 of a 15 oz. package frozen hashbrowns (do not thaw)

2 cups shredded Cheddar cheese shredded 

1. Preheat the oven to 350° F.
2. Crumble sausage into a skillet on the stove and brown completely; add diced onion near the end of the cooking period and cook until onions become transulent. 
3. In a large bowl, mix eggs and half and half together and whisk well
4. Add salt and pepper to this mixture and stir.
1 teaspoon salt, 1/2 teaspoon pepper
5. Spray a  7 ½ x 10” baking dish and then add  frozen hashbrowns, sausage, and cheese.  Cover with foil.
6. Pour the egg/milk mixture over the hashbrown mixture. 
7. Bake at 350° for about 30 minutues  covered with foil. Remove the foil and bake for about 10 to 15 minutes more until the dish is bubbly and cheese is melted. 


   

   Above: Casserole ready to go into the oven.
   Below: A simple Christmas morning brunch: Sausage & Hashbrown Casserole, Kringle & Tangerines. 

 

Creamy Zucchini Soup

This zucchini soup is super easy as it relies on potatoes and cheese to create  it’s creamy texture. A great way to use up garden zucchini!!

Zucchini Soup ready to eat!

Vegetables and seasonings as they simmer in chicken broth. 

Creamy Zucchini Soup   About 4 servings


2 tablespoons butter olive oil  

1 small yellow onion, diced


2 cloves garlic, minced


5 cups unpeeeld zucchini, cut into chunks (remove seeds in large zucchini)


2 Russet potatoes (about 1 pound), diced — I did not peel as the skins were thin but would peel thick skinned potatoes 

3 cups chicken broth

1 tablespoon Worcestershire sauce

Sprig of fresh rosemary or 1/2 teaspoon dried rosemary

A couple of spring of fresh thyme or 
1/2 teaspoon dried thyme

½  teaspoon celery flakes, optional

1/2 teaspoon black pepper

1/2  teaspoon kosher salt

1 pinch cayenne pepper l

1/2 cup half-and-half, or heavy cream

1 cup grated Cheddar cheese 

1. Heat olive oil in a soup pot over medium heat. Add onions, cook until softened, about 8 minutes. Add garlic and cook 1 more minute.
2. Add diced zucchini; sauté for 5 minutes.

3. Add diced potatoes, chicken broth, Worcestershire sauce and other seasonings. Bring to a boil, then reduce heat to medium. 
4. Let simmer, partially covered, until the vegetables are very fork tender. About 30 to 40  minutes.

5. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

6. Transfer back to the heat on low. Stir in the half and half.
7. Slowly sprinkle in the cheese and stir to combine. 

Garden Chowder

This chowder hit the spot on a cool summer day . . . and was a tasty way to utilize our garden produce. 

Above: Soup bowl full of chowder garnished with sour cream and thyme sprigs.
Below: Ingredients combined and ready to cook. 

Garden Chowder   Makes about 1 1/2 quarts 

4 strips bacon - cooked, chopped into bits, optional

1/4 large yellow onion – diced

1/4 cup diced red, yellow or green pepper

1 small jalapeño pepper, seeded and finely chopped

1 carrot, diced 

2 cloves garlic – minced

2 ears corn - cut off from the cob

1 potato, peeled and diced 

2 to 2 1/2 cups chicken broth 

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 teaspoon paprika

1 1/2 teaspoon fresh chopped parsley or 1/2 tsp dried 

1 spring of fresh thyme or 1/4 tsp dried

1 large zucchini - cut into quarters lengthwise, then sliced

1 large yellow squash - cut into quarters lengthwise, then sliced

1cup half and half or whole milk

Additional garnishes: thyme and sour cream. 

1. Set a Dutch oven or stock pot over medium heat. Add bacon and cook crisp, about 5 minutes.
Remove bacon and set aside. Note: if not using bacon, heat olive oil to sauté the vegetables.
2. Add onion, peppers and carrots to the bacon grease, cook for abouts 3 minutes, then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.

3. Pour in chicken broth and turn heat up to medium-high. Once the mixture is simmering, add the potatoes along with the salt, pepper, paprika, parsley, thyme and Reduce heat to medium and cook for 10 minutes before adding the zucchini.

4. Once the zucchini has been added, cook until the potatoes are fork tender and the zucchini is fully cooked, about 10 to 12 minutes.

5. Transfer about half of chowder to a food processor or blender. Puree until silky smooth, about 1 to 2 minutes. Return the mixture to the pot. Or, use an immersion blender to partially blend the soup. 
6. Add the half and half or milk. Stir to combine, then remove from the heat.

7. Garnish with bacon, thyme and sour cream as desired.

Fish Florentine

A bed of lightly creamed spinach that’s studded with red peppers creates the based for seared white fish. It’s a colorful, mostly healthy entrée with a delicious combo of flavors. The recipe comes from Skinny Taste blog and was recommended by my sister Marla Payne.

Original recipe serves four but I cut it down for two. Think I might add some onions next time.

Although this recipe is relatively easy, it requires two pans so two cooks are ideal. In our case, I prepared the creamed spinach in one while Barry seared the fish in another. 

 

Fish Florentine      Yield: 2 servings 

1 tablespoon olive oil (divided use)

1/2 tablespoon salted butter (divided use)

1/2 cup red bell pepper, chopped

1 clove garlic, minced

About 4 to 5 ounces fresh baby spinach

2 oz. cream cheese

2 tablespoons half-and-half

1 heaping tablespoon grated Parmesan cheese

2 (3 to 5 oz.) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)

Kosher salt

Coarse black pepper

1. For the creamed spinach: In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
2. Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
   
3. Add cream cheese, half & half and Parmesan cheese; mix well until cream cheese is melted and resembles creamed spinach.
   
4. For the fish: Heat a separate skillet on medium high heat, add remaining oil and butter.
5. Season fish on both sides with salt and pepper and place in the HOT pan for sear.
6. Cook approximately 6 minutes on first side; flip fish over and cook other side an additional 5 minutes, until cooked through, browned (it should flake with a fork). Time may vary depending on thickness of fish! 
7. To serve: Divide the spinach mixture on the bottom of each plate and top with piece of fish

Recipe without photos . . .

Fish Florentine      Yield: 2 servings 

1 tablespoon olive oil (divided use)

1/2 tablespoon salted butter (divided use)

1/2 cup red bell pepper, chopped

1 clove garlic, minced

About 4 to 5 ounces fresh baby spinach

2 oz. cream cheese

2 tablespoons half-and-half

1 heaping tablespoon grated Parmesan cheese

2 (3 to 5 oz.) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)

Kosher salt

Coarse black pepper

1. For the creamed spinach: In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
2. Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
3. Add cream cheese, half & half and Parmesan cheese; mix well until cream cheese is melted and resembles creamed spinach.
4. For the fish: Heat a separate skillet on medium high heat, add remaining oil and butter.
5. Season fish on both sides with salt and pepper and place in the HOT pan for sear.
6. Cook approximately 6 minutes on first side; flip fish over and cook other side an additional 5 minutes, until cooked through, browned (it should flake with a fork). Time may vary depending on thickness of fish! 
7. To serve: Divide the spinach mixture on the bottom of each plate and top with piece of fish.

Pumpkin-Pecan Bars Yields an 8x8" pan

Most recipes for pumpkin bars fit into a 13x9” pans, ideal for larger groups. However, this recipe that fills an 8x8-inch pan is ideal for smaller households. 

Other pumpkin pie bar recipes (all made in 13x9” pans) on our blog include 

Lyle’s Pumpkin Pie Bars (includes oatmeal and cream cheese) - 

Pumpkin Pie Squares (reminiscent of a rectangular pie) 

Or, check out some of our other recipes that use pumpkin puree @ Pumpkin Puree Recipe Collection.

 

Pumpkin-Pecan Bars   Makes an 8x8-inch pan

Crust:

6 tablespoons unsalted butter, softened

1/3 cup packed brown sugar

1 cup all purpose flour

Pinch of salt

Filling:

3/4 cup granulated sugar

2 teaspoons pumpkin pie spice (click here for homemade version)

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

15 ounces pumpkin puree (if using canned, make sure it is not sweetened or flavored) 

2 large eggs

1 large egg yolk

1 cup half-and-half

1 teaspoon vanilla 

Pecan Topping: 

1 tablespoon softened butter

2 tablespoons packed brown sugar

1/2 to 3/4 cup chopped pecans

1. Crust: Preheat oven to 350°F. Line an 8x8-inch with foil, leaving overhang on at least two sides so that the bars can be easily removed. Lightly spray the foil with pan release. 
2. In a mixer, cream together the butter and brown sugar. Add flour and salt and beat until combined and crumbly. 
   
3. Dump the mixture into the prepared pan and press it into a flat layer on the bottom of the pan.
   
4. Bake the crust for 10 minutes. While the crust is baking, prepare the filling.
5. Filling: Whisk sugar, spices and salt until combined.
   
6. Add pumpkin, eggs, egg yolk, half-and-half, and vanilla and whisk until combined. 
   
7. Pour the filling into the crust, then return to the 350° oven. 
   
   
   
8. Partially bake bars for 30 minutes.
9. Pecan Topping: While bars are baking, combine softened butter, brown sugar and about half the pecans in a small bowl.  After bars have baked for 30 minutes, drop dollops of filling all over the top of the bars and sprinkle with remaining pecans.
10. Return bars to oven and bake until the filling is mostly set, but the very center still jiggles just a bit, about 45-55 minutes.
    
    Topping just added; bars ready to go back into the oven.
11. Place the pan on a wire rack to cool to room temperature, then transfer to the refrigerator to chill completely.
    
    
    

We had a bumper volunteer pumpkin crop! Most are Buckskin Pumpkins, some are crosses between the Buckskins and Fairy Tales . . . both are great cooking and baking pumpkins. Click HERE for instructions on baking pumpkins and processing the pumpkins. 

Recipe without photos . . . Pumpkin-Pecan Bars   Makes an 8x8-inch pan

Crust:

6 tablespoons unsalted butter, softened

1/3 cup packed brown sugar

1 cup all purpose flour

Pinch of salt

Filling:

3/4 cup granulated sugar

2 teaspoons pumpkin pie spice (click here for homemade version)

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

15 ounces pumpkin puree (if using canned, make sure it is not sweetened or flavored) 

2 large eggs

1 large egg yolk

1 cup half-and-half

1 teaspoon vanilla 

Pecan Topping: 

1 tablespoon softened butter

2 tablespoons packed brown sugar

1/2 to 3/4 cup chopped pecans

1. Crust: Preheat oven to 350°F. Line an 8x8-inch with foil, leaving overhang on at least two sides so that the bars can be easily removed. Lightly spray the foil with pan release. 
2. In a mixer, cream together the butter and brown sugar. Add flour and salt and beat until combined and crumbly. 
3. Dump the mixture into the prepared pan and press it into a flat layer on the bottom of the pan.
4. Bake the crust for 10 minutes. While the crust is baking, prepare the filling.
5. Filling: Whisk sugar, spices and salt until combined.
6. Add pumpkin, eggs, egg yolk, half-and-half, and vanilla and whisk until combined. 
7. Pour the filling into the crust, then return to the 350° oven. 
8. Partially bake bars for 30 minutes.
9. Pecan Topping: While bars are baking, combine softened butter, brown sugar and about half the pecans in a small bowl.  After bars have baked for 30 minutes, drop dollops of filling all over the top of the bars and sprinkle with remaining pecans.
10. Return bars to oven and bake until the filling is mostly set, but the very center still jiggles just a bit, about 45-55 minutes.
11. Place the pan on a wire rack to cool to room temperature, then transfer to the refrigerator to chill completely.

Roasted Cauliflower Soup

Roasted Cauliflower Soup
garnished with Cheddar slices
& fresh parsley

Last night seemed more like a winter evening than a spring one, so this warm soup certainly hit the spot.

Roasted Cauliflower Soup

1 head cauliflower

2 tablespoons olive oil, divided use

1 yellow onion, finely diced

3 to 4 cloves garlic, minced

1 bunch fresh thyme, tied into a bundle

4 cups vegetable broth, or chicken broth

½ cup milk, or half-and-half (or could use additional broth)

½ to 1 ½ cups Cheddar cheese, shredded  (I used a minimum of cheese in order to make this a little more heart health)

Kosher alt and pepper, to taste

Fresh parsley, for garnish, chopped; other garnish possibilities: additional cheese, cooked and chopped bacon bites 

1. Preheat oven to 400°
2. Trim cauliflower into florets, discarding the stalk.
3. Place cauliflower on a rimmed baking sheet and drizzle with 1 tablespoon of the olive oil. Roast cauliflower for 30 to 35 minutes until tender and golden along the edges; cool and chop into smaller pieces.
   
   
   
   
4. Place a soup pot over medium heat. Add remaining 1 tablespoon olive oil and diced onion. Cook 4 to 5 minutes, stirring often until onion is translucent. Add minced garlic and thyme then cook for 1 additional minute.
5. Add roasted cauliflower and broth to the pot, reserving a few small florets for garnish if desired. Bring to a boil, stirring constantly and breaking up any large chunks of cauliflower. Reduce heat to low, cover and simmer for 15 minutes. 
   
   
   
   
6. Cool and remove thyme bundle. 
7. Carefully ladle about half (up to three fourths) of the cooled soup into a blender and purée until smooth. Work in batches if necessary, but don’t fill the blender more than ⅓ full.
   
8. Add puréed soup back into the pot and stir in milk. Add shredded cheese a handful at a time, stirring until completely melted before adding more. Taste and season with salt and pepper as needed.
   
9. Garnish with reserved roasted cauliflower, fresh parsley, and cheese (even bacon if desired).
   

Recipe without the photos . . .

Roasted Cauliflower Soup

1 head cauliflower 

2 tablespoons olive oil, divided use

1 yellow onion, finely diced

3 to 4 cloves garlic, minced

1 bunch fresh thyme, tied into a bundle

4 cups vegetable broth, or chicken broth

½ cup milk, or half-and-half (or could use additional broth)

½ to 1 ½ cups Cheddar cheese, shredded  (I used a minimum of cheese in order to make this a little more heart health)

Kosher alt and pepper, to taste

Fresh parsley, for garnish, chopped; other garnish possibilities: additional cheese, cooked and chopped bacon bites 

1. Preheat oven to 400°
2. Trim cauliflower into florets, discarding the stalk.
3. Place cauliflower on a rimmed baking sheet and drizzle with 1 tablespoon of the olive oil. Roast cauliflower for 30 to 35 minutes until tender and golden along the edges; cool and chop into smaller pieces.
4. Place a soup pot over medium heat. Add remaining 1 tablespoon olive oil and diced onion. Cook 4 to 5 minutes, stirring often until onion is translucent. Add minced garlic and thyme then cook for 1 additional minute.
5. Add roasted cauliflower and broth to the pot, reserving a few small florets for garnish if desired. Bring to a boil, stirring constantly and breaking up any large chunks of cauliflower. Reduce heat to low, cover and simmer for 15 minutes. 
6. Cool and remove thyme bundle.
7. Carefully ladle about half (up to three fourths) of the cooled soup into a blender and purée until smooth. Work in batches if necessary, but don’t fill the blender more than ⅓ full.
8. Add puréed soup back into the pot and stir in milk. Add shredded cheese a handful at a time, stirring until completely melted before adding more. Taste and season with salt and pepper as needed.
9. Garnish with reserved roasted cauliflower, fresh parsley, and cheese (even bacon if desired).

Old-fashioned Custard Pie

My grandmother and mom made lots of custard pies. It's also a favorite of Richard Gardner (our brother-in-law) so I made an old-fashioned custard pie for Christmas dinner using a recipe in my vintage Betty Crocker's New Picture Cookbook (first edition, 5th printing, 1961).

Custard Pie    Makes one 9" pie
4 eggs
2/3 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg + more for garnish
1 2/3 cups scalding hot milk/cream (I used 1 cup half-and-half and 2/3 cup whole milk for an extra rich pie)
1 teaspoon vanilla
1 (9") unbaked pie crust

1. Preheat oven to 450°.
2. Whisk eggs slightly; mix in sugar and salt.
   
3. Slowly whisk in slightly cooled milk/cream.
   
4. Pour into unbaked crust. I like to sprinkle it with additional nutmeg at this point.
   
5. Bake 15 minutes, then reduce heat to 350° and bake 10 to 12 minutes or more -- until a knife interred about 1" for side of filling comes out clean and filling begin to puff slightly; the filling will appear to still be a bit" jiggly".  Caution: Too long baking makes custard "watery". 
6. Although it can be served warm, we prefer it chilled. I, again, like a sprinkling of nutmeg as a plate garnish. 
7. Refrigerate any leftovers.
   

Recipe without photos . . .

Custard Pie    Makes one 9" pie

4 eggs
2/3 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg + more for garnish
1 2/3 cups scalding hot milk/cream (I used 1 cup half-and-half and 2/3 cup whole milk for an extra rich pie)
1 teaspoon vanilla
1 (9") unbaked pie crust

1. Preheat oven to 450°.
2. Whisk eggs slightly; mix in sugar and salt.
3. Slowly whisk in slightly cooled milk/cream.
4. Pour into unbaked crust. I like to sprinkle it with additional nutmeg at this point.
5. Bake 15 minutes, then reduce heat to 350° and bake 10 to 12 minutes or more -- until a knife interred about 1" for side of filling comes out clean and filling begin to puff slightly; the filling will appear to still be a bit" jiggly".  Caution: Too long baking makes custard "watery". 
6. Although it can be served warm, we prefer it chilled. I, again, like a sprinkling of nutmeg as a plate garnish. 
7. Refrigerate any leftovers.