Savory Spinach And Cheese Pie |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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It's perfect for breakfast or a light lunch. If you prefer, use fresh clean torn spinach leaves instead of frozen. Ingredients:
1 unbaked pie crust |
1 cup chopped leek |
1 cup evaporated fat-free milk |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon dried dill |
1/4 teaspoon dried thyme |
1/4 teaspoon black pepper |
4 large eggs |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1/4 cup (1 ounce) finely shredded emmental or gruyêre |
Directions:
1. Preheat oven to 375° F.
2. Arrange pie crust into a 9-inch pie plate coated with cooking spray. Bake at 375° for 7 minutes. Cool on a wire rack.
3. To prepare the filling, place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add leek; sauté for 2 minutes. Remove from heat and reserve.
4. In a bowl combine milk and next ingredients (milk through spinach). Add leek mixture, and stir well. Pour into prepared crust, and sprinkle with cheese. Bake at 375° for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes.
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