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.

BBQ Ham & Swiss Sliders

 There are SO many variations of these sliders . . . mine is not much different than the usual except that I use homemade BBQ Mayo as the spread. 

BBQ Ham & Swiss Sliders

BBQ Ham & Swiss Sliders     Makes 12 sandwiches

12 potato dinner rolls or Hawaiian buns , separated into tops and bottoms

12 slices ham

14 slices Swiss cheese (dinner roll size each, so you can probably just use 12 slices that have been cut in half)

1/4 to 1/3 cup BBQ More than Mayo Sauce

Basting Sauce:

6 tablespoons butter, melted

1 1/2 tablespoons Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

3 tablespoons brown sugar

1 tablespoon poppy of sesame seeds, optional 

1. Preheat oven to 375°.
2. Place bottom halves of rolls in a foil-lined baking dish. 
3. Top each with cheese, then ham, then another slice of cheese. 
4. Spread a little BBQ Mayo on each top half roll and place on top of ham and cheese.  
5. Combine butter, mustard, garlic powder, Worcestershire sauce, brown suga & seeds in a small bowl. Mix until combined. Pour evenly over rolls. Cover with foil and refrigerate until ready to bake (or bake right away).
6. Bake covered for 10 minutes, then remove foil and bake for another 5 to 10 minutes or until tops are browned and cheese is melted.

   

   Make a batch of 12 or just a few for two to four. 

   
   
   
   
   
   

Ruben Casserole in a cast iron skillet

What to do with leftover corned beef? Rueben Sandwiches one day, Ruben Casserole the next. Inspired by one such casserole in a Taste of Home magazine, I made the recipe that follows . . . with a few adjustments including cutting the recipe in half (the full recipe is included below) and using white sauce instead of the salt-laden canned soup. I baked the casserole in a small cast iron skillet. 

Ruben Casserole in a cast iron skillet     4 servings 

2 teaspoons olive oil

1 medium onion, chopped

1 medium red, orange or green pepper, chopped

2 cups cooked corned beef 

1 can (14 ounces) sauerkraut, rinsed and well drained

About 1 cup + 2 tablespoons of white sauce, sour cream,  or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 

1-1/4 cups shredded Swiss cheese, divided

1/2 cup Thousand Island salad dressing

About 1/3 cup milk . . . if mixture needs to be thinned 

2 slices rye bread, cubed, or use Artisan bread

1 tablespoon butter, melted

1/2 teaspoon onion powder

1. Preheat oven to 350°. 
2. In a skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.) 
3. Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
   
4. In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture. 
   
5. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
   
   
   

 Recipe without photos . . .  Ruben Casserole in a cast iron skillet    4 servings

2 teaspoons olive oil

1 medium onion, chopped

1 medium red, orange or green pepper, chopped

2 cups cooked corned beef 

1 can (14 ounces) sauerkraut, rinsed and well drained

About 1 cup + 2 tablespoons of white sauce, sour cream,  or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 

1-1/4 cups shredded Swiss cheese, divided

1/2 cup Thousand Island salad dressing

About 1/3 cup milk . . . if mixture needs to be thinned 

2 slices rye bread, cubed, or use Artisan bread

1 tablespoon butter, melted

1/2 teaspoon onion powder

1. Preheat oven to 350°. 
2. In a large skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.) 
3. Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
4. In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
5. In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture. 
6. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.

Make Ahead (Overnight) Mock Eggs Benedict

My mother always subscribed to lots of women’s magazine, notably those that included recipes and cooking tips. When we visited my parents in Stafford, I’d peruse her stacks and then copy recipes that I wanted to try (this was long before phones that allowed one to simply snap a photo of anything and everything). I did not date the card that included the recipe for Make Ahead Eggs Benedict but did note that the recipe came from Better Homes and Gardens Magazine. 

This atypical recipe is not only make ahead but has a usual addition that adds crunch to the dish! 

Although this is great for a group there are just two of us so I cut the sauce recipe in half, and am making the eggs and muffins two at a time in individual ramekins. I stored extra sauce in the fridge and will use the rest this week. 

Note: The wine seems a little strong in the prepared sauce but mellows out in the final baking (and the alcohol is also cooked out). Initially I was worried that the eggs would be overcooked. You can see from my photo (above) that was not the case.

Make Ahead (Overnight) Mock Eggs Benedict   8 servings (fills a 13x9x2-inch baking dish)

4 English Muffins, split & toasted (click here for a homemade version)

https://cookingwithbarryandmeta.blogspot.com/2021/03/cuisines-english-muffins-made-with.html

16 thin slices Canadian bacon or thin ham slices

8 eggs

2 cups milk

1/4 cup butter or margarine

1/4 cup all-purpose flour

1 teaspoon paprika

1/8 teaspoon ground nutmeg

1/8 teaspoon black pepper

2 cups shredded Swiss cheese

1/2 cup dry white wine (or use broth)

1/2 cup crushed cornflakes (about 1 cup before crushing)

1 tablespoon butter or margarine, melted 

1. In a 13x9x2-inch baking dish that has been greased or sprayed, arrange muffins, cut side up.
2. Place 2 Canadian bacon slices on each muffin half.
3. To cook eggs: Half fill a 10” skillet with water; bring just to boiling. Break 1 egg into a dish. Carefully side into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon and place 1 egg on each muffin. Repeat with remaining eggs. (I cooked mine in silicon egg holders that were added to a pot of water; basically I followed the instructions above.) Top Canadian bacon with the poached eggs.
   
   
   
   
4. To make sauce: Melt 1/4 cup butter. Stir in flour, paprika, nutmeg and black pepper; cook for a minute or two. Add milk; cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. 
   
5. Carefully spoon sauce over muffin stacks. 
6. Combine crushed cornflakes and 1 tablespoon melted butter; sprinkle over stacks.
   
7. Cover and refrigerate overnight.
8. Bake uncovered in preheated 375° oven 15 to 20 minutes or until hot and bubbly and egg is cooked as desired.
   
   
   

   
   

   Recipe without photos . . . Make Ahead (Overnight) Mock Eggs Benedict   8 servings (fills a 13x9x2-inch baking dish)

   4 English Muffins, split & toasted (click here for a homemade version)

   https://cookingwithbarryandmeta.blogspot.com/2021/03/cuisines-english-muffins-made-with.html

   16 thin slices Canadian bacon or thin ham slices

   8 eggs

   2 cups milk

   1/4 cup butter or margarine

   1/4 cup all-purpose flour

   1 teaspoon paprika

   1/8 teaspoon ground nutmeg

   1/8 teaspoon black pepper

   2 cups shredded Swiss cheese

   1/2 cup dry white wine (or use broth)

   1/2 cup crushed cornflakes (about 1 cup before crushing)

   1 tablespoon butter or margarine, melted 

   1. In a 13x9x2-inch baking dish that has been greased or sprayed, arrange muffins, cut side up.
   2. Place 2 Canadian bacon slices on each muffin half.
   3. To cook eggs: Half fill a 10” skillet with water; bring just to boiling. Break 1 egg into a dish. Carefully side into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon and place 1 egg on each muffin. Repeat with remaining eggs. (I cooked mine in silicon egg holders that were added to a pot of water; basically I followed the instructions above.) Top Canadian bacon with the poached eggs.
   4. To make sauce: Melt 1/4 cup butter. Stir in flour, paprika, nutmeg and black pepper; cook for a minute or two. Add milk; cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. 
   5. Carefully spoon sauce over muffin stacks. 
   6. Combine crushed cornflakes and 1 tablespoon melted butter; sprinkle over stacks.
   7. Cover and refrigerate overnight.
   8. Bake uncovered in preheated 375° oven 15 to 20 minutes or until hot and bubbly and egg is cooked as desired.

Irish Reuben -- Celebrating St. Pat's Day!

In honor of St. Pat’s day, Barry smoked a corn beef brisket and used it to make a Reuben sandwich — one very reminiscent of those he prepared at the Kirby House Restaurant. Although theirs was referred to as a Continental Rueben, I took the liberty to rename it for this special day. Beside, Thomas Kirby, who built the Kirby House in 1885 was an Irish immigrant.

Irish Reuben      Yield:  1 sandwich

Thousand Island spread, enough for spreading

Marbled rye, 2 slices             

Deli sliced pastrami, 2 to 4 slices   (Barry smoked corn beef brisket, and sliced it thin)

Sauerkraut, drained, about ¼  cup

Swiss cheese, 1 slice

Melted butter for grilling bread

Honey mustard, enough for spreading                             

1. Preheat a griddle or skillet on medium heat.
2. Spread Thousand Island dressing on inside of 1 slice of bread. Layer with pastrami/smoked corn beef, sauerkraut, and Swiss cheese.
3. Spread inside of the other slice of bread with honey mustard and lay on top of stacked ingredients. Brush top of bread with melted butter.
4. Flip over and place, buttered side down on griddle/skillet and grill until nicely browned. Meanwhile brush top of sandwich with butter.
   
5. Flip sandwich when nicely browned and continue to grill until underside is nicely browned and sandwich is heated through.
6. Cut in half for serving.

Recipe without photo . . .

Irish Reuben      Yield:  1 sandwich

Thousand Island spread, enough for spreading 

Marbled rye, 2 slices              

Deli sliced pastrami, 2 to 4 slices   (Barry smoked corn beef brisket, and sliced it thin)

Sauerkraut, drained, about ¼  cup 

Swiss cheese, 1 slice 

Melted butter for grilling bread

Honey mustard, enough for spreading                               

1. Preheat a griddle or skillet on medium heat.
2. Spread Thousand Island dressing on inside of 1 slice of bread. Layer with pastrami/smoked corn beef, sauerkraut, and Swiss cheese. 
3. Spread inside of the other slice of bread with honey mustard and lay on top of stacked ingredients. Brush top of bread with melted butter. 
4. Flip over and place, buttered side down on griddle/skillet and grill until nicely browned. Meanwhile brush top of sandwich with butter.
5. Flip sandwich when nicely browned and continue to grill until underside is nicely browned and sandwich is heated through. 
6. Cut in half for serving.

Sliders — the beef and the buns!

Sliders – my idea of a perfect hamburger. Eat just one for a light meal or try several, varying the flavor components (we’ve provided two variations below). But the real secret is a good, soft bun that perfectly fits the beef patty. I found the “perfect” bun recipe (and slider recipe, too) at King Arthur’s website. Of course, I made a few changes along the way but have to give them the credit for these great recipes.

Regular Slider, Mushroom & Swiss, and Cheddar-Bacon sliders are kept warm in a chafing dish.

Beef Sliders      Makes 2 ½ to 3 dozen

2 to 2 1/2 lb. lean (81%) ground beef

1 cup finely chopped onion

½ teaspoon garlic powder

2 teaspoons Kosher salt

½ teaspoon black pepper

½ teaspoon chili powder

½ teaspoon dry mustard

1. Combine all ingredients.
   
2. Flatten mixture in a large jelly roll type cookie sheet until it’s ½” thick.
   
3. Use a 2″ round biscuit cutter to cut patties; the burgers will be flattened as the cook causing them to increase in size so they fit their custom-made buns. Burger patties can be made ahead and refrigerated at this point.
4. When ready to grill— Preheat griddle to 350°. Place patties on the griddle and grill 2 to 3 minutes per side.
   

Variations:

Cheddar-Bacon Sliders — add ⅓ slice of fried bacon + a slice of Cheddar to each burger.

Mushroom-Swiss Sliders — add a teaspoon of sautéed mushrooms and a slice of Swiss to each burger.

Barry sautés the mushrooms for the Mushroom-Swiss Burgers.

Slider Buns      Makes 30 to 36

3/4 to 1 cup water heated to 120° — For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time. 2 tablespoons softened butter 1 large egg 3 ½ cups+ all-purpose ¼ cup granulated sugar 1 ¼ teaspoons salt 1 tablespoon instant yeast                         Toppings 3 tablespoons melted butter Sesame seeds, optional Add all ingredients and mix in a Kitchen-Aid mixer. Once mixed, change to the dough hook and knead until dough is smooth and not sticky, adding more flour as needed.  Add dough to a bowl that has been drizzled with vegetable oil, turn and then cover with a towel; let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. (For a faster rise, add to a warm oven set on low (about 190°). Gently deflate the dough, divide it in half. Working with one piece of dough at a time, roll it out into a large round, about ¼ to ½” thick. Using a 2” round cutter, cut approximately 15 to 18 sliders. Even if you do a really good job, you’ll end up with about 20% of the dough being scrap. You can let dough scraps relax for 15 minutes and then roll and cut it again; or you can simply shape it however you like. Place buns on a lightly greased or parchment or silicon-lined baking sheet; space them fairly close together — you don’t want them to rise and crowd one another; but baking buns close together helps them stay soft – and a slider bun should be soft. Cover and let rise about an hour. They won’t get very puffy, and that’s OK; you don’t want tall dinner rolls, you want relatively squat slider buns. Preheat oven to 375°. Brush the buns with the melted butter and top with sesame seeds if desired. Bake the buns for 9 or 10 minutes, until they’re a light golden brown. Remove them from the oven, and cool on a rack. Recipes without photos . . . Beef Sliders      Makes 2 ½ to 3 dozen 2 to 2 1/2 lb. lean (81%) ground beef 1 cup finely chopped onion ½ teaspoon garlic powder 2 teaspoons Kosher salt ½ teaspoon black pepper ½ teaspoon chili powder ½ teaspoon dry mustard Combine all ingredients. Flatten mixture in a large jelly roll type cookie sheet until it’s ½” thick. Use a 2″ round biscuit cutter to cut patties; the burgers will be flattened as the cook causing them to increase in size so they fit their custom-made buns. Burger patties can be made ahead and refrigerated at this point. When ready to grill— Preheat griddle to 350°. Place patties on the griddle and grill 2 to 3 minutes per side. Variations: Cheddar-Bacon Sliders — add ⅓ slice of fried bacon + a slice of Cheddar to each burger. Mushroom-Swiss Sliders — add a teaspoon of sautéed mushrooms and a slice of Swiss to each burger. Slider Buns      Makes 30 to 36 3/4 to 1 cup water heated to 120° — For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time. 2 tablespoons softened butter 1 large egg 3 ½ cups+ all-purpose ¼ cup granulated sugar 1 ¼ teaspoons salt 1 tablespoon instant yeast                         Toppings 3 tablespoons melted butter Sesame seeds, optional Add all ingredients and mix in a Kitchen-Aid mixer. Once mixed, change to the dough hook and knead until dough is smooth and not sticky, adding more flour as needed.  Add dough to a bowl that has been drizzled with vegetable oil, turn and then cover with a towel; let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. (For a faster rise, add to a warm oven set on low (about 190°). Gently deflate the dough, divide it in half. Working with one piece of dough at a time, roll it out into a large round, about ¼ to ½” thick. Using a 2” round cutter, cut approximately 15 to 18 sliders. Even if you do a really good job, you’ll end up with about 20% of the dough being scrap. You can let dough scraps relax for 15 minutes and roll and cut it again; or you can simply shape it however you like. Place buns on a lightly greased or parchment or silicon-lined baking sheet; space them fairly close together — you don’t want them to rise and crowd one another; but baking buns close together helps them stay soft – and a slider bun should be soft. Cover and let rise about an hour. They won’t get very puffy, and that’s OK; you don’t want tall dinner rolls, you want relatively squat slider buns. Preheat oven to 375°. Brush the buns with the melted butter and top with sesame seeds if desired. Bake the buns for 9 or 10 minutes, until they’re a light golden brown. Remove them from the oven, and cool on a rack.