Spinach & Pine Nut Quiche
by Steve Petusevsky & Whole Foods Market Team Members

The quiche may be made up to three days before serving.  Serve it at room temperature, or reheat it slowing in a 325 oven for 30 minutes until heated through.

1 9" pie crust
1 1/2 tablespoons olive oil
2 large garlic cloves, sliced
6 cups fresh spinach leaves, washed and dried
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried sage (or 1 tablespoon fresh)
1/2 cup pine nut, toasted
1 cup mozzarella cheese, grated
1/4 cup parmesan cheese, grated
1 cup milk
2 large eggs
1 large red bliss potato, steamed until tender, sliced 1/4" thick
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​​1. Preheat the oven to 350.  Remove the piecrust from the freezer, and let it thaw for 10 minutes.  Prick the bottom with a fork and bake for 7-10 minutes, until lightly browned.  Remove the crust from the oven to cool.

2. Heat the olive oil in a medium saute pan.  Add the garlic, spinach, salt, pepper and sage.  Cook, stirring constantly, for about 1 minute or until the spinach is just wilted.  Stir in the pine nuts.

3. In a small bowl, mix the mozzarella and parmesan cheeses.  In another bowl, whisk the milk and eggs together.

4. Sprinkle 1/4 cup of the cheese mixture on the piecrust.  Top with half the spinach mixture.  Place the potato slices on top of the spinach.  Add half the remaining cheese mixture and then the remaining spinach mixture.  Top with the rest of the cheese.  Place the piepan on a sheet pan.  Carefully pour in the milk mixture.  Bake for 45-50 minutes, until a knife inserted into the center comes out clean.  Cool slightly before cutting.

I feel in love with pupusas on my first trip to El Salvador.  Those tasty cheesy corn cakes topped with that tart slaw was unlike anything else I've ever had!  I looked forward to my trip there to eat more and got excited to find a Salvadorian restaurant that would serve 'em. 
Now I am dealing with an abundance of squash in the garden so I scanned my cookbooks for squash recipes and was thrilled to come across this.  These little guys were easy to make.  I shredded a block of smoked mozzarella one day, roasted a big batch of squash another day and whipped this up another time.  I topped mine with sour cream and salsa! 
​The leftovers were good as well.  I did some topped with egg, another with vegan crumbles.  They are a great vehicle for many toppings that kicked up the leftover game!

​1. Preheat the oven to 400.  Cut the squash in half lengthwise, and spoon out the seeds.  Put the squash halves cut side down into a casserole dish, and bake them 40-50 minutes, until they are tender.  Let them cool.  Spoon out the flesh, and put it into a large bowl.
2. Add the masa harina to the bowl of squash.  Mix in the salt and pepper.  Add the cheese, and mix well again.  Add the water, and mix with one hand until the dough is smooth.
3. On a lightly floured surface, for a 3" wide patty from a large spoonful of masa dough.  Form seven more patties from the remaining dough.  They will be rather soft and fragile.
4. Place a large skillet over medium heat.  When it is very hot, add 1 tablespoon of the olive oil.  Fry four of the pupusas for about 5 minutes per side, until they form a golden crust on both sides.  Transfer them to a plate, and keep them warm in a slow oven. Heat the skillet again, add the remaining olive oil and fry the four remaining pupusas in the same manner.  Serve the pupusas with dollops of sour cream, if you like and pass the hot sauce around the table.