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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I got this recipe off the back of Sargento Cheese. It looks really yummy! Ingredients:
2 tablespoons vegetable oil |
2 cups frozen hash browns with onions and peppers, thawed |
4 cups baby spinach leaves |
1/4 teaspoon pepper |
1 (9 inch) unbaked deep dish pie shells |
3 large eggs or 3/4 cup egg substitute |
1 1/4 cups milk or 1 1/4 cups half-and-half |
2 cups colby-monterey jack cheese, divided |
sour cream (optional) |
Directions:
1. Heat oil in large skillet over medium-high heat until hot. Add potatoes; cook 5 minutes or until browned, stirring occasionally.
2. Add spinach; cover. Reduce heat to low; cook 3 minutes or until spinach is wilted. Remove from heat; add pepper.
3. Fit pie crust into 9 inch pie plate; flute edges.
4. Beat eggs in large bowl. Add milk, spinach mixture and 1 1/2 cups cheese; mix well.
5. Pour mixture into pie shell. Bake in preheated 375 degree F oven 50 minutes or until center is set.
6. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes; serve warm or at room temperature. Serve with sour cream, if desired.
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