Sunday, July 21, 2013

Spinach Pie

Whole pie

Savory slice

I got the recipe for this pie from my friend's parenting magazine. It's surprisingly simple and delicious. I'm not sure why they called it a pie and not a quiche. Maybe it's the ratio of egg to other ingredients in the filling. My only big modification to the original recipe is to make my own pie crust. This crust is 2/3 white (all purpose) flour and 1/3 whole wheat flour. It was really good with this type of pie, but I don't think I'd use it for a sweet one. I couldn't find a link to the recipe online, so here it is:

Spinach Pie
2 tsp olive oil
2 cups diced onion (one large)
1 9-inch frozen pie shell (or crust from scratch)
Scant 1 cup reduced-fat milk
3 large eggs
1 cup part-skim shredded mozzarella cheese
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/4 tsp salt (optional)
1/4 tsp pepper
1 10-oz package frozen chopped spinach, thawed and water squeezed out
1. Preheat oven to 350. Heat oil in skillet. Add onions and saute on medium high for 10-15 minutes, until they're soft and caramelized. Remove; let cool slightly.
2. Prick pie shell with a fork; bake 10 minutes. Crust from scratch does not need to be pre-baked. Meanwhile, whisk milk, eggs, cheese, garlic powder, Worcestershire, salt and pepper. Add onions and spinach.
3. Pour egg mixture into cooled pie shell and bake 45-60 minutes, or until an inserted knife comes out clean. Edges of pie should be browned.

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