| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | 1 | Servings | |
INGREDIENTS
| 1 | Frozen or fresh pie crust | |
| 2 | oz | Swiss cheese, shredded |
| Dijon mustard | ||
| 1 | lb | Fresh spinach |
| 1 | sm | Onion |
| 3 | tb | Butter or margarine |
| 1/4 | ts | Nutmeg |
| 3 | Eggs | |
| 1 | c | Cottage cheese |
| 1/2 | c | Half & half |
| 4 | oz | Blue cheese |
INSTRUCTIONS
Preheat oven to 375 degrees. Place the unbaked pie crust in a 8-9" prepared pie pan. Brush the entire surface of the crust with a small amount of dijon mustard, then sprinkle the Swiss cheese on top. Blind bake for 10-15 minutes. While crust is blind baking: chop the onion by hand or in a food processor, then saute in the butter till lightly golden. Remove from heat and set aside. With the steel blade in the food processor ( or in a blender ), process the cottage cheese till smooth. Add the blue cheese and eggs, and again process till smooth. Set aside. Puree the spinach with the half & half. Stir in the egg and cheese mixture. Mix well. Stir in the onions and nutmeg blending well. Place the blind baked crust onto a cookie sheet for support, and pour the entire blended mixture into the crust. Place in oven and bake for 25-30 minutes or till set. Remove from oven and let sit at room temp. for 10 minutes before cutting. Posted to EAT-L Digest 14 Mar 97 by Cynthia Ryan <cdryan@JUNO.COM> on Mar 15, 1997
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