Spinach and Parmesan Pie (2 Crust Quiche) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Good brunch item. Lovely with a salad and white wine. I've made in a spring form pan for extra impact. Ingredients:
2 pre made pie crusts |
1 teaspoon unsalted butter |
3 tablespoons olive oil |
1/4 cup chopped pancetta or 1/4 cup bacon |
1/2 cup finely chopped yellow onion |
1 1/2 teaspoons minced garlic |
2 lbs spinach, rinsed, blanched, and finely chopped |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 pinch grated nutmeg |
1 large egg, beaten |
1 1/2 cups grated parmesan cheese |
1 tablespoon melted unsalted butter |
aged balsamic vinegar |
Directions:
1. Lightly grease pie pan.
2. Preheat the oven to 400 degrees F.
3. heat the oil in a large skillet over medium-high heat.
4. Add the pancetta and cook until just crisp, about 2 minutes.
5. Add the onions and cook, stirring, for 3 minutes.
6. Add the garlic and cook, stirring, for 30 seconds.
7. Add the spinach, salt, pepper, and nutmeg, mix well, and cook, stirring, for 2 minutes.
8. Remove from the heat.
9. Add the egg and cheese, and mix well.
10. Let cool.
11. Roll out 1 pie crust and fit in bottom of pie plate.
12. Fill with the cooled spinach mixture.
13. Top with remaining crust.
14. With a sharp knife, cut slits into the top crust and brush with the melted butter.
15. Bake until the crust is golden and the filling is set, about 40 minutes.
16. Remove from the oven and let rest for 5 minutes before serving.
17. Serve with aged balsamic vinegar.
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