| 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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