Spinach Pie (Quiche)

My husband and I made this yesterday for Christmas Eve, using a Wilton 12-inch Tree Tart/Quiche Pan (in the shape of a Xmas tree!), and decorated the top with sliced cherry tomatoes to look like ornaments on the tree – it was a big hit!  But even plain and round, it tastes great, and is suitable for breakfast, lunch, or dinner.  Enjoy!

Spinach Pie (Quiche)

Spinach Pie (Quiche)

1 Pillsbury ready-made pie crust

1 16 oz. package of frozen chopped spinach (cooked and drained)

1 medium onion, fried in 4 Tbls. butter until lightly browned

1/2 cup ricotta cheese

1/4 cup grated parmesan or romano cheese

3 eggs

1 tsp. salt

Pre-heat the oven to 425 F.  Unroll a pie crust in a 9″ deep-dish pie plate or tin, being careful not to stretch the dough.  Trim the excess and pinch the edges for a decorative crust if desired.  Lightly beat the 3 eggs in a large mixing bowl, then stir in the ricotta and grated cheeses until well mixed.  Stir in the onions and spinach until well mixed as well.  Spoon mixture into the pie crust to fill evenly.  Bake for 20 minutes at 425 F., covering the crust loosely with aluminum foil halfway through.  Then reduce the oven temparature to 375 F., and bake for 15 to 20 minutes more until firmly set.

Hope you enjoyed the first-ever savory recipe I’ve ever put up on my site, my Spinach Pie recipe!  If so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!