Ingredients
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- 1 pie crust (homemade or store-bought)
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 2 cups fresh spinach (or 1 cup frozen, drained)
- 4 large eggs
- 1 cup whole milk or half-and-half
- 1 cup shredded cheese (Gruyère, mozzarella, or cheddar)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
Instructions
- Preheat oven to 375°F (190°C) and blind bake pie crust for 10 minutes.
- Sauté onions in olive oil until translucent. Add spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, whisk eggs, milk, salt, pepper, and garlic powder.
- Layer spinach mixture and shredded cheese in the crust. Pour egg mixture over.
- Bake for 35–40 minutes or until center is set. Let cool slightly before slicing.
Notes
- Drain spinach well to prevent soggy crust.
- Can substitute milk with half-and-half or cream for richness.
- Freeze slices individually for meal prep.
- Great served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg