| 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 |
tb |
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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