This was one of the very first things I learned to make as a young bride (dare I say 25 years ago…..) In fact, this was the very first thing I made for a lunch party…. I remember that friends of my husband’s came to our home and I made this along with a spinach salad…. That’s called spinach overkill. We certainly got our iron that day….. My daughter made this for a family dinner when she was very young – it’s that easy.
I still return to this recipe because it is very good. We eat it for dinner the first day and breakfast the next morning. If there is a slice left after that, it becomes lunch for someone lucky. It is simple, easy and nice enough for company. It would be great sliced very thinly and served room temperature as a hearty appetizer.
Here’s what you need:
1 unbaked pie crust – I am very loyal to Pillsbury Brand
10 oz. frozen chopped spinach. Use a good brand because it does make a difference in the quality of vegetable.
8 oz swiss cheese, grated (2 Cups total)
2 T flour
½ t salt
¼ t nutmeg
1 C milk (I used skim today)
3 eggs, beaten
Here’s what you do:
Prick the crust and bake for 6 minutes at 425 degrees. Then turn down the oven to 350 degrees.
Prepare the spinach by placing it in a sieve and running hot water from the faucet over it until all the frozen parts have thawed. Squeeze out as much liquid as possible.
Mix the flour, nutmeg, salt and cheese together.
Beat the eggs and add the milk
Add the spinach to the egg mixture.
Mix it all together; pour it in the pre-baked pie shell.
In a 350 degree oven, bake for about 40 minutes or until golden.
I use a tart pan which is more shallow than a regular pie pan, so I usually only bake it for about 30 -35 minutes.