| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Tuscan | Tarts | 8 | Servings |
INGREDIENTS
| 15 | oz | Pkg Pillsbury Refrigerated Pie Crusts |
| 1 | tb | Dijon mustard |
| 1/4 | c | Unsalted butter |
| 9 | oz | Pkg Green Giant Harvest Fresh Frozen Spinach, thawed & drained |
| 1/2 | c | Chopped red onion |
| 1/4 | c | Chopped sun-dried tomatoes without oil |
| 1/2 | ts | Dried Italian seasoning |
| 1/2 | ts | Dried oregano leaves |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Salt |
| 4 | Eggs, beaten | |
| 2 | c | Shredded mozzarella cheese |
| 1/4 | c | Pine nuts or slivered almonds, toasted* |
INSTRUCTIONS
FILLING *To toast nuts, spread on cookie sheet; bake at 350 for 3 to 6 minutes or until light golden brown, stirring occasionally. Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10" springform pan (or 9" pie pan - refrigerate remaining crust for later use). Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Spread mustard over bottom of crust. Bake for 9 to 11 minutes or until crust is lightly browned. Reduce oven to 350 degrees. Melt butter in large skillet over medium-low heat. Add spinach, onion and tomatoes; cook and stir 5 to 7 minutes or until onion is crisp-tender. Remove from heat. Add Italian seasoning, oregano, garlic powder and salt; mix well. In large bowl, cimbine eggs and cheese; mix well. Stir in spinach mixture. Spoon evenly into partially baked crust; sprinkle pine nuts evenly over top, pressing in slightly. Bake for 25 to 35 minutes or until filling and pine nuts are golden brown. Let stand 10 minutes.
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