Cheese and Spinach Pie
An easy and elegant hors d'oeuvre or savory lunch.
Servings 8 people
Ingredients
- 1 uncooked, frozen pie shell
- 1 ½ Tb. Buzz Savories Spicy Beer Mustard
- ½ cup grated cheddar cheese Buy the grated if you wish
- ½ cup grated Parmesan cheese (or asiago or Romano) Same here, buy already grated for "ease"
- 1 small bunch spinach (about 2 cups washed and cut) or 1/2 package frozen spinach, thawed I use frozen - squeeze out the juices
- 1 cup mushrooms, sliced buy cremeni already sliced
- ½ cup milk
- ½ cup cream (or an additional 1/2 cup mile)
- ¼ tsp. hot sauce (or your favorite hot sauce and more or less as you like it)
- salt and pepper, season as you like
Instructions
Preparing the Pie Shell
- Preheat oven to 425 degrees.
- Brush the uncooked pie shell generously with the Buzz Savories Spicy Beer Mustard and sprinkle the cheeses evenly over the mustard.
Preparing the filling
- Saute' the mushrooms over moderate heat for 3-4 minutes and add the spinach. Continue cooking until the spinach has softened. Season to your taste with salt and pepper.
- Sprinkle the grated cheeses over the Spicy Beer Mustard.
- Spread the spinach/mushroom mixture on top of the cheese.
- Whisk the eggs in a bowl until mixed and whisk in the milk, cream, and the hot sauce. (You can use all milk if you prefer.) Pour over the vegetables.
Baking
- Bake for 15 minutes at 425 Degrees, then lower the heat to 300 Degrees. Continue baking for 25-30 minutes, until a knife inserted in the center comes out clean.
- Remove from the oven and let stand 5 minutes before slicing. Serve warm to capitalize on the creamy flavors of the melted cheeses.
Notes
The Buzz Savories Cheese and Spinach Pie saves nicely if covered and refrigerated.