I love it. I love it so much. This dish takes me back to when I was a little girl and I would make it with my mom. I loved it then, too.
Henry and I made the most of our afternoon by making “pie” together, and that was the very best part.
- 1 pie crust, recipe below
- 1 cup freshly grated cheddar cheese
- 1 bag of prewashed baby spinach
- drizzle of olive oil
- 3 eggs
- 3/4 cup milk
- 1 Tablespoon flour
- salt and pepper
Make the pie crust and put it in the freezer to chill while you grate the cheese and prepare the spinach. In a skillet over medium heat, drizzle in a splash of olive oil. Add the spinach and a sprinkle of salt. Cook until all the spinach is wilted. Remove from heat and set aside. In a seperate bowl, whisk together the eggs, milk, 1 T flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
Preheat the over to 375 degrees. Grease pie dish. Roll out your pie crust until it’s the size of your pie pan and press it into the pan. I roll my crust out in between pies of plastic wrap. Super clean and very easy to press into the pan before removing the top layer of plastic. Spread out the layer of cheese. On top of the cheese, spread out your cooked spinach. Pour over your egg slurry. Bake for about 45 minutes or until eggs have completely set.
Cool and enjoy slightly warm or at room temperature.
BEST Butter Pie Crust:
- 1 1/4 cup flour
- 1/2 cup frozen butter, diced
- 1/4 teaspoon salt
- 1/4 cup very cold water
In a large bowl, mix the flour and salt. Add the cold butter and using your hand or a pastry cutter, begin to mix the butter into the flour. Very slowly add bits of the water until the dough begins to come together in a clump. You may not need to use all the water and the butter will not be completely incorporated. Pockets of butter are good. Wrap the dough in plastic wrap and refrigerate for a couple hours or overnight or stick in the the freezer just until the remaining ingredients are prepared.