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Ingredients
- 1 frozen 9 in. pie shell
- 1 sm red onion, sliced
- 1/2 c sliced fresh mushrooms
- 1/4 c diced yellow summer squash
- 1 T butter
- 1/2 c fresh baby spinach
- 3 garlic cloves, minced
- 4 oz (1 c) shredded Swiss cheese
- 4 eggs, lightly beaten
- 1 2/3 c heavy whipping cream
- 1/2 t salt
- 1/2 t minced fresh rosemary
- 1/4 t pepper
Details
Preparation
Step 1
Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 400 for 4 minutes. Remove foil; bake 4 minutes longer. Cool on wire rack. Reduce heat to 350.
In Lg skillet, saute onion, mushrooms & squash in butter until tender. Add spinach & garlic; cook 1 minute longer. Spoon into crust; top with cheese.
In Lg bowl, whisk eggs, cream, salt, rosemary & pepper until blended; pour over cheese.
Cover edges of crust loosely with foil. Bake 40-45 minutes until knife inserted near center comes out clean. Let stand 10 minutes before cutting.
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