Swiss Pie Florentine With Cheese Crust |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From the cookbook A 1992 Hometown Collection, America's Best Recipes, It's Our Serve, The Junior League of Long Island, Roslyn, New York Ingredients:
1 1/4 cups shredded sharp cheddar cheese |
3/4 cup all-purpose flour |
1 teaspoon salt |
1/4 teaspoon dry mustard |
1/4 cup butter, melted |
1/2 cup finely chopped onion |
1 1/2 cups sliced fresh mushrooms |
1/4 cup butter, melted |
1/4 cup all-purpose flour |
1/2 cup milk |
1/2 cup whipping cream |
1 (10 ounce) package frozen chopped spinach, cooked and drained |
3 eggs, beaten |
1 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 dash pepper |
Directions:
1. For crust: Combine first 5 ingredients in a bowl; stir well. Firmly press mixture on bottom and up sides of a 9-inch pieplate; set aside.
2. For filling: Saute onion and mushrooms in 1/4 cup melted butter in a large skillet until tender. Add 1/4 cup flour, stirring until blended. Cook 1 minute, stirring constantly. Grandually add milk and whipping cream; cook over medium heat, stirring constantly until mixture is slightly thickened. Remove from heat. Add spinach, eggs, 1 teaspoon salt, nutmeg and pepper, stirring well to combine.
3. Pour mixture into prepared crust. Bake, uncovered, at 400 degrees for 15 minutes. Reduce heat to 325 degrees and bake an additional 25 minutes or until set and lightly browned. Let stand 10 minutes before serving.
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