Wednesday, June 23, 2010


This is one of my new go-to dishes because I always have these ingredients on hand and it's not too hard to put together. I'm still working on a good whole wheat pastry crust. For now, I'm just subbing whole wheat and butter in for my regular pie crust recipe and it tastes good even if it's not remotely 'flaky'.

9 inch pie crust
2 TB butter (or more)
1 onion, diced
3-4 cups raw spinach
1/2 cup cheddar, shredded
1/2 cup Parmesan, shredded
4 eggs
1/4 cup yogurt
pinch nutmeg
few leaves fresh basil
salt and pepper to taste

Preheat oven to 375'. Butter a pie pan and line it with the pie crust. Spread cheeses out on pie crust. Saute onion in butter until almost translucent. Add the spinach and saute until cooked. Meanwhile, beat the eggs with the yogurt and seasonings until well mixed. Dump the spinach and onion mixture into the pie crust on top of the cheese. Pour the egg mixture over it and put in the oven to bake for about 45 minutes, or until set.

Note: you can pretty much substitute everything in this recipe with other ingredients. Use any cooked vegetable that sounds good to you instead of the spinach. I would suggest no more than 2 cups of whatever you use. Cauliflower actually works really well. You can also sub out different cheeses. I suggest making sure whatever you use will melt well though. You can sub sour cream or cottage cheese for the yogurt. And feel free to use whatever fresh herb you have an excess of. Below is pictured from left to right: spinach sundried tomato, spinach Parmesan, and mushroom Gruy√®re.

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