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Spinach, Tomato & Ham Pie Recipe

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This recipe for Spinach, Tomato & Ham Pie is from The Sandberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 refrigerated ready-to-use pie crust
2 cups 1% lowfat milk
4 large eggs
1 cup Cheddar cheese, shredded
1 cup diced ham
1 cup frozen leaf spinach, thawed, squeezed dry and coarsely chopped
1/2 cup snipped chives or sliced scallions
1/2 tsp. salt
2 small plum (Roma) tomatoes, seeded and thinly sliced
Directions:
Directions:
Heat oven to 400º. Place a 10" or 10.5" deep dish pie plate on a cookie sheet lined with tin foil. (Can use a standard 9" deep dish pie plate; however, you may have an extra amount that will not fit.) Unfold crust and line pie plate. Roll edges and flute rim. Prick pastry all over with a fork. Bake 8 minutes or until crust looks dry. Remove to wire rack.

Whisk milk and eggs in a large bowl until blended. Stir in 3/4 cup of the cheese and remaining ingredients except tomatoes. Pour into crust; top with tomatoes, and remaining cheese.

Bake 20 minutes, reduce heat to 350º and bake 40-45 minutes longer until top is firm and crust golden.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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