Spinach Pie
"From Good Food Magazine, March 1986. This is not the Greek standard, but a crustless, almost quiche-like recipe that can be cut in wedges and alternated with wedges of Recipe #298946 on 2 serving plates."
photo by katew
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- butter, and
- flour, for pan
- 2 slices bacon, cut into 1-inch pieces
- 1 small onion, coarsely chopped
- 2 large eggs
- 1⁄2 cup heavy cream
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- fresh ground pepper
- 2 (10 ounce) packages frozen chopped spinach, thawed
directions
- Heat oven to 350 degrees. Butter and flour 9-inch tart pan with removable bottom.
- Saute bacon and onion in small skillet over medium heat until bacon is crisp and onion golden, 5-7 minutes.
- Whisk eggs, cream, basil, thyme, salt, and pepper to taste in medium mixing bowl. Squeeze liquid from spinach. Stir spinach, bacon, and onion into egg mixture. Spread evenly in prepared pan and place pan on baking sheet.
- Bake until knife inserted into center comes out clean, about 25 minutes. Remove side of pan and cut pie into 8 wedges. Transfer to serving platter. Serve hot.
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Reviews
-
Fantastic recipe and really quick to make too. I used fresh greens out of my vegie patch, fresh basil too. Healthy and deliciously light. I even had a piece for breakfast after the gym !! -
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I would have to agree that this was almost like a quiche. Made this as written except ommitted the salt, and added a pinch extra thyme. Cooking time right on the dot, and liked the fact that this made for a complete dinner for the 4 of us. (2 slices each). Easy to make/prepare and made for a great meal. Made for PRMR tag.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
