From Better Homes and Gardens
Directions
Preheat oven to 450 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll pastry into a circle about 12 inches in diameter. Line a 9-inch foil pie pan with pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line the pastry shell with a double thickness of heavy foil. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)
Meanwhile, in a very large skillet, cook mushrooms and onion in hot oil until tender, stirring occasionally. Stir in spinach; set aside.
In a bowl, stir together eggs, half-and-half, salt, and nutmeg. Stir in the spinach mixture. In another bowl, combine shredded cheese and flour; add to egg mixture. Mix well.
Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Cool completely on a wire rack. Cover and chill within 2 hours.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 233 | ||
Calories from Fat: 137 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 48.7mg | 15 % | |
Sodium 194.5mg | 7 % | |
Potassium 349.9mg | 9 % | |
Total Carbohydrate 11.7g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 11.2g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
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