| 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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