Monday, February 2, 2009

Spinach and tomato pie


This was another winner and worthy to put up on the net a good brunch or for us a weekend breakfast for Sat and Sunday. This is a recipe from the Zaar of course, we did tinker with it a bit to suit our taste. (Hot).
Also can’t wait to try with a real homegrown tomato.

1 pkg. frozen chopped spinach
1 3 oz. pkg. of cream cheese softened
5 eggs slightly beaten
1-cup sharp cheddar cheese grated.
¼ cup chopped green onion
Pinch of salt and pepper (to taste)
2 teaspoons parsley
We added two cloves roasted garlic and a sprinkle of red pepper flakes.
1 tomato
One 9-inch deep-dish pie shell
¼ cup parmesan cheese (we added more)

Drain and squeeze as much water as you can of spinach
Combine all ingredients but tomatoes and parmesan cheese together and pour in pie shell.
Place thinly sliced tomatoes on top and then sprinkle parmesan cheese. (We bet some bacon would be good sprinkled on top and will try it next time).
Bake in preheated oven at 350 for 35 min or until done.

3 comments:

nancysrecipes said...

This recipe looks wonderful ~ I think I'll try it when DH is traveling since he's not much of a veggie eater.

Looking forward to more recipes :)

Nancy

Sheryl at Providence Acres Farm said...

Looks yummy! I make quiche similar to this. I want to try the cream cheese in it next time.

Do you grow your own spinach too? Chopped spinach freezes well if covered with water. I do mine in ice cube trays then bag.

Wills Kitchen said...

Wife has all the sunny spots for her lilys and most of the back yard is in shade and she will not put any in the front yard where the best sun is.