| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Swiss |
Casseroles, Eggs, Pork & ham |
8 |
Servings |
INGREDIENTS
| 1 |
|
Double deep dish pie crust |
| 1/4 |
c |
Chopped onions |
| 1 |
|
Clove garlic, minced |
| 1 |
T |
Margarine |
| 10 |
oz |
Frozen spinach, thawed and |
|
|
well drained |
| 3 |
|
Eggs |
| 1 |
|
Egg, separated |
| 175 |
g |
Ham slices |
| 200 |
g |
Swiss cheese slices |
INSTRUCTIONS
In a large skillet, saute onion and garlic in margarine for 4-5 mins.
Add spinach and set aside. Whisk together 3 eggs and 1 egg white. In
pie shell layer half the ham, cheese and spinach mixture. Cover with
half of the beaten eggs. Repeat layers. Cover with top pie crust, seal
and flute edges. Brush top with remaining egg yolk mixed with 1
teaspoon water. Bake in 400 degree oven for 30-35 mins until golden.
Serve hot or cold. Source Tenderflake Pastry package Recipe by:
Tenderflake package Posted to recipelu-digest Volume 01 Number 476 by
Sewgoode <Sewgoode@aol.com> on Jan 8, 1998
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