Crustless Spinach and Onion Pie
Recipe: #3460
December 12, 2011
Categories: Side Dishes, Spinach, One-Pot Meal, Baby Shower, Brunch, Mothers Day, Sunday Dinner, Oven Bake, Gluten-Free, more
"You will need 10-inch deep-dish pie plate to make this, you may also saute 1/2 pound sliced mushrooms and add to the mixture, also after baking, 1/2 cup shredded Tex-Mex or mozzarella or cheddar cheese may be sprinkled on top and allowed to melt"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (199.9 g)
- Calories 241.3
- Total Fat - 16.3 g
- Saturated Fat - 8.6 g
- Cholesterol - 149.3 mg
- Sodium - 514.2 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 1.5 g
- Sugars - 3.5 g
- Protein - 17.3 g
- Calcium - 252.3 mg
- Iron - 2 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F. Grease a 10-inch deep-dish pie plate.
Step 2
Heat butter in a medium skillet over medium-high heat. Add in yellow chopped onions and saute until softened (about 4 minutes). Add in garlic and cayenne pepper; cook for 2 minutes; transfer to a large bowl and cool for about 10 minutes.
Step 3
Add in spinach, eggs, cottage cheese, green onions, 1/3 cup Parmesan cheese and 2 cups Tex-Mex shredded cheese; mix until well blended. Season with salt and black pepper to taste.
Step 4
Transfer to greased pie plate or quiche dish. Sprinkle the top with 1/3 cup grated Parmesan cheese (can use a little more cheese if desired).
Step 5
Bake in a preheated 325 degree oven for about 50 minutes or until the eggs are set.
Tips
No special items needed.
0 Reviews
You'll Also Love
