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 generously with paprika.
- Dot the top with 2 tablespoons butter.
- Bake at 375 degrees for 35 to 45 minutes.
- Do not overbake.
A Taste of Nostalgia: My Spinach Pie Recipe
This spinach pie recipe isn't just a recipe; it's a journey back in time. It reminds me of a favorite buffet restaurant I used to frequent, a place filled with laughter, lively conversations, and, of course, their incredible spinach pie. I've tried countless times to recreate that magical taste, and while I may never perfectly replicate the buffet's version, this recipe comes pretty darn close. It's become a staple in my own kitchen, a comforting dish that evokes feelings of warmth and happy memories. The creamy texture, the burst of spinach flavor, the subtle spice of paprika... it's a symphony of taste that leaves you wanting more. I’ve perfected this recipe over the years, adjusting ingredients and baking times to achieve the perfect balance of flavors and textures. It’s a simple dish, yet deeply satisfying – the kind of recipe you can whip up on a weeknight or elevate for a special occasion. The versatility of this recipe also makes it a favorite; it pairs beautifully with a simple side salad or roasted vegetables.
What I love most about this spinach pie is its simplicity. The ingredients are readily available, and the steps are straightforward, making it accessible to even novice cooks. I often find myself making a double batch, one for dinner and another to freeze for a quick and easy meal later. It's the kind of comfort food that never disappoints, a testament to the power of simple, well-executed ingredients. This isn't just a recipe; it's a story, a taste of the past, and a delicious present. It’s become a favorite amongst friends and family, and I’m always happy to share it. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will transport you back to simpler times, all from the comfort of your own kitchen.
Beyond its deliciousness, this spinach pie holds a special place in my heart. It's a reminder that even the most humble ingredients can create something truly extraordinary. It's a testament to the power of home cooking, a tradition I cherish and hope to pass down through generations. The aroma alone is enough to fill your home with warmth and comfort, promising a delicious and satisfying meal. It's more than just food; it's a connection to the past, a celebration of the present, and a hopeful glimpse into the future. So, go ahead, try this recipe. I think you'll find yourself making it again and again.
Ingredients:
- 1 (10 ounce) package frozen chopped spinach
- 4 large eggs
- 2 3/4 cups heavy cream
- 2 cups mild cheddar cheese, shredded
- 1/2 cup chopped onion
- 1 cup fine dry bread crumbs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Paprika
- 2 tablespoons butter
