CHEESE CRUSTED SPINACH PIE: Easy-Cheezy!

Cheese Crusted Spinach Pie is a tasty quiche-like pie that incorporates cheese into the crust rather than the filling. It’s quick and easy to put together (unless you’re like me and insist on washing EVERY spinach leaf thoroughly), but do allow an hour from the time it goes into the oven to when it can be served.

CHEESE CRUSTED SPINACH PIE

Crust

  • 173 g (1.5 cups; 6 oz) sharp cheddar cheese, grated
  • 97 g (3/4 cup; 3.5 oz) all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • 99 g (7 T; 3.5 oz) butter, melted

Filling

  • 1 cup milk (I use 1% or 2%)
  • 14 g (1 T; 1/2 oz) butter
  • 66 g (1/2 cup; 2.25 oz) onion, chopped
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 227 g (8 oz) fresh spinach, stems discarded, coarsely chopped
  • 4 eggs, beaten
  • 12 cherry tomatoes, sliced in half

Preheat the oven to 400° Fahrenheit (200° Celsius).

In a mixing bowl, combine cheese, flour, 1/2 tsp salt, and dry mustard.

Using a fork, mix in the 99 g melted butter – dough will be clumpy. Pour into a 9″ pie plate, spreading evenly.

Using your fingers, press dough firmly into the bottom and sides, pushing tightly into the corners (this will allow more surface area for the filling).

Into a large pot (when you add the spinach, you’ll understand why you need a large pot), add the milk, 14 g butter, onion, nutmeg, and 1 tsp salt. Bring mixture to a simmer. Turn off heat but leave pot on burner to keep the liquid warm as the spinach wilts.

Add in spinach, occasionally stirring until spinach wilts.

Place the pie plate on a rimmed cookie sheet to catch any spills. Mix beaten eggs into the spinach mixture, then pour into the crust to just below the brim. Arrange cherry tomatoes around top, cut side up.

CAREFULLY place in preheated oven – trying your best not to spill. (You can also place the unfilled crust on a cookie in the oven and then pour in the filling, if you prefer.)

Bake pie at 400° F (200° C) for 20 minutes – SET TIMER! Then decrease oven temperature to 350° F (175° C) and continue cooking pie until filling is set – about 15-20 minutes. (This is is bold to remind you!) Remove from oven and let gel for, at least, 15 minutes before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s