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October 19, 2021
Hello Everyone and Happy Fall,
It's not to late to gather mugwort to freeze for the winter or to use immediately in this tasty breakfast casserole, or crustless quiche. Whatever you call it it is a very simply-made and outrageously delicious concoction inspired by an observation of my daughter Cecil.
I had always thought that mugwort leaves taste like a cross between sage and rosemary. But she nailed their taste after I gave her a cup of mugwort tea. They taste like artichoke much more than sage or rosemary (though they can be substituted for those two herbs in many recipes). Without recognizing the similarity, I had been using mugwort with artichoke in recipes, but now I went to work in earnest. I came up with this "breakfast casserole" -- though I love it as a simple lunch or dinner.
Please know that at the same time that you are enjoying this unusual combination of flavors and the strange gustatorial sisterhood of mugwort and artichoke, you are diminishing, by some small amount, this highly invasive plant (Artemis vulgaris) from Asia. Serves 8
8 Omega-3 eggs
16 oz. Half and half (grass fed)
7 oz feta
2 heaping TBS mayo (Hellman's canola mayo if you have it)
2 cups diced parboiled potatoes (I used unpeeled, red potatoes)
1 sautéed leek (white part only in canola oil) or shallot
1 14 oz can of artichoke hearts in water, drained and sliced (I particularly like the Roland brand)
1 head spinach (steamed and chopped with the water squeezed out)
3 heaping TBS chopped Mugwort leaves (Use the tenderest growing tips)
2 scant tsp salt
1/4 tsp pepper, or to taste
Beat the eggs in a large bowl. Add and mix well the half and half and crumbled feta. Stir in the rest of the ingredients. Pour into a buttered 9" by 11" baking dish and bake until thoroughly set and lightly browned, at least 60 min. Let rest and serve warm or at room temperature with a salad.
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