Spinach Pie
This is a spinach Quiche-like recipe. They used to serve a similar dish at a buffet restaurant that I used to go to. This is the best I can do to duplicate it.
This is a spinach Quiche-like recipe. They used to serve a similar dish at a buffet restaurant that I used to go to. This is the best I can do to duplicate it.
- Carbohydrate 23.7794310188704 g
- Cholesterol 179.061562571408 mg
- Fat 24.067275958797 g
- Fiber 2.4849575413955 g
- Protein 15.5717986399836 g
- Saturated Fat 10.4463600260308 g
- Serving Size 1 1 Serving (157g)
- Sodium 520.331982792581 mg
- Sugar 21.2944734774749 g
- Trans Fat 6.67436375300007 g
- Calories 407 calories
Step-by-step
- butter a 9 inch glass pie plate or a 9 inch square dish. Thaw and drain spinach.
- Beat the eggs well and beat in salt,pepper and cream..Stir in the spinach and cheese. Pour into dish. Top with 1/4 to 1 cup of the crumbs and sprinkle generiously with paprika. Dot the top with 2 tablespoons butter. Bake at 375 degrees for 35 to 45 minutes..Do not overbake...
Did the center turn to soup while the edges scorched? Frozen spinach holds an astonishing volume of water even after basic squeezing, releasing moisture into the custard during baking and preventing proper set. Thaw the package fully, then wrap the greens in a clean kitchen towel and twist hard over the sink until no more liquid drips out. Skipping this extraction leaves you with a watery emulsion rather than a firm slice.
Heavy cream demands respect in egg-based dishes because high fat percentages prevent curdling, but baking past 375 degrees Fahrenheit transforms a silky custard into a spongy texture. Glass pie plates retain heat differently than metal pans, often continuing to cook the interior after removal from the oven. Pull the dish when the edges are puffed and golden while the exact center still registers a slight wobble.
Bread crumbs do double duty here by absorbing rogue moisture and creating a crisp exterior crust under the butter dots. Distribute them evenly rather than dumping them in a single mound, or the topping will bake into soggy pockets. Paprika adds primarily visual contrast rather than deep heat, so use a standard sweet variety liberally across the crumb layer.
Resting the baked pie for at least ten minutes allows the dairy proteins and egg structures to firm up enough for clean slicing. Cutting into boiling-hot custard guarantees structural collapse on the plate. Store leftovers covered in the refrigerator for up to three days, though reheating works best in a low oven rather than a microwave to revive the crumb topping.
