Crustless Spinach and Cheese Pie

By RecipeWrangler

This is a great option for brunch or any meal! Add mushrooms or change the cheese...the possibilities are endless!

Ingredients

• 2 tbsp. Butter, divided
• 1 Sweet Onion
• 1 10 oz. box Birds Eye Frozen Chopped Spinach or any brand
• 5 Eggs
• 3 cups Shredded Muenster Cheese
• Salt
• Pepper

Details

Preparation time 20mins
Cooking time 50mins
Adapted from recipe-wrangler.com

Preparation

Step 1

_+To Prep:+_

First, remember to defrost the spinach. You want the spinach to be thawed enough, so you can squeeze and drain the water out of it.

Preheat oven to 350°.

Lightly grease 9" pie pan. (I used butter.)

Chop onion.

Squeeze and drain the spinach. Take a handful of spinach at a time and squeeze until dry. Tip: I find it helps to wear a rubber glove when squeezing the spinach because sometimes the spinach is cold! (depending on how much you let it thaw) and the glove makes a nice barrier.

If you purchased a block of muenster cheese (which I had to do, I haven't found it available pre-shredded), shred cheese and measure out 3 cups.

In large bowl, beat eggs and set aside.

_+To Cook:+_

Heat 1 tbsp. butter in skillet. Add chopped onion and saute until soft, but not browned.

Add rest of butter to skillet. Add spinach and saute until spinach is heated through and any excess moisture has evaporated. A heat-resistant spatula is good to use to help separate the spinach after all that squeezing.

Add salt and pepper to taste. (I season at this point because I don't want to taste the raw egg mixture at the end.)

Add spinach mixture and shredded cheese to the eggs and stir until blended.

Pour or scoop mixture into prepared pie plate.

Bake at 350° 30 minutes or until egg is set.

Allow to cool 10 minutes before serving.