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Sunday, 12 October 2014 20:57

Spinach & Tomato Pie Featured

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Spinach Tomato Pie Spinach Tomato Pie Lazy Gluten Free
A quick and light dish that is great for breakfast or dinner!

  • Ingredients: 2 cups Ore Ida Shredded Hash Browns, thawed
    1 cup shredded mozzarella cheese, divided
    2 tablespoons olive oil
    3 cups spinach (or kale works great too!)
    1 cup cherry or grape tomatoes
    4 eggs
    1/4 cup milk
    1 teaspoon garlic
    salt and pepper, to taste
  • Instructions: 1) Preheat oven to 375F and grease an 8-inch round cake or pie pan. Press thawed hash browns into the bottom and sides of the dish. Top with 1/2 cup mozzarella cheese.

    2) In a large skillet, heat olive oil over medium heat. Once warmed, add the spinach and tomatoes and saute until spinach is somewhat wilted. Spread the spinach and tomatoes onto the prepared 'crust'.

    3) In a separate bowl, whisk the eggs, milk and seasonings. Pour this on top of the vegetables. Top with remaining mozzarella.

    4) Bake for 25-30 minutes, or until egg is set. Let cool for about 10 minutes before serving.
  • Serves: 4-6
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
  • Just right for...: Great for kids, Comfort food, Light fare, Fall favorites, Easter Favorites
  • Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
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