From an early recipe, this was enjoyed by this country's colonists.
It also helped them preserve excess wild or garden greens.
Measurements are in US, (British--Metric)
Needed:
Enough pie crust for a deep dish pie, and covering crust.
Greens-a bunch each of a mixture of garden and wild greens, combining
strong and mild flavors. I used Lettuce, Amaranth,
Spinach, Lambs
Quarters, and Sheep
Sorrel. Clean them well.
Freshly-ground black Pepper
1 Tb. (1 Tb.--15 g.) Paprika
2 tsp. (2 tsp.--10 g.) Salt
2 Eggs, lightly beaten
1 pint (16 oz.--450 g.) Half-and-Half (1/2 cream and 1/2 milk)
Herbs:
1 Tb. (1 Tb.--15 g.) fresh Rosemary
1 Tb. (1 Tb.--15 g.) fresh Sage
Others, like Basil and Parsley are optional but welcome. Use 1/3 the amount of
dried herb as fresh, if you must.
(Although not originally mentioned, some strong cheese like Feta would be tasty,
too.)
Preheat the oven to 375 degrees F (GAs 5--190 C).
Boil the greens in lots of water for 5-8 minutes (less time for the more delicate
greens). Drain quite well, and chop finely (but not to a paste). Add salt, pepper
and paprika.
Separately mix the eggs and half-and-half. Add to the greens. Sprinkle the chopped
herbs over all and mix well.
Spread the bottom crust in a deep dish pie pan. Pour in the mixture. Add the top
crust, puncturing it. Put it in the oven for 35-40 minutes, until the top is browned.
Put it on the windowsill to cool, so some passing hobo or Bobcat can steal it
(didn't you ever read cartoons?).
