| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
|
1 |
Servings |
INGREDIENTS
|
|
Sufficient Pastry for 9-inch double crust pie |
| 1 |
pk |
(300 g) frozen chopped spinach, thawed, squeezed dry |
| 1 |
c |
Shredded Swiss cheese |
| 6 |
sl |
Crisp crumbled bacon |
| 1/4 |
c |
Chopped onion |
| 1 1/2 |
c |
Undiluted Carnation Evaporated Milk |
| 3 |
|
Eggs |
| 3 |
tb |
Flour |
| 2 |
tb |
Butter, melted |
| 1 |
ts |
Salt |
| 1 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Roll out pastry; cut into twelve circles. Set each circle loosely into
large 3-inch muffin cup; chill. Toss together spinach, Swiss cheese, bacon
and onion; spoon into pastry shells. Place e. milk, eggs, flour, butter and
salt in blender container. Cover and blend until smooth. Pour over cheese
mixture in shells; sprinkle with Parm. cheese. Bake in 375 oven 30 to 35
min. or until set. Makes 1 dozen.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod"
<lprescod@itrc.uwaterloo.ca> on Feb 26, 1997.
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