SPINACH, EGG & CHEESE CRUST PIE
A protein-packed, vegetarian-friendly savory pie with a crispy crust and creamy filling.
KEY INFO:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Difficulty: Moderate
- Dietary: Vegetarian, Adaptable to Gluten-Free
EQUIPMENT NEEDED:
- Large mixing bowl
- 9-inch pie pan
- Large skillet
- Whisk
- Cutting board and knife
- Alternative tools: Food processor (optional), Box grater (for cheese)
INGREDIENTS:
For the Crust:
- 3 cups (300g) fresh spinach, finely chopped
- 4 large eggs
- 1 cup (100g) grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling:
- 8 large eggs
- 1½ cups (150g) shredded cheddar cheese
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Cheese substitutions: Mozzarella, Gruyère, or Swiss
METHOD:
1. Preheat oven to 375°F (190°C)
2. Prepare the crust:
- Mix chopped spinach, 4 eggs, Parmesan, salt, and pepper in a large bowl
- Press mixture firmly into greased pie pan
- Bake for 15 minutes until set
3. Make the filling:
- Sauté garlic and onion until translucent (about 3-4 minutes)
- Whisk 8 eggs in a bowl
- Stir in cheese, sautéed vegetables, and seasonings
4. Assemble and bake:
- Pour filling into pre-baked crust
- Bake for 30-35 minutes until center is set
- Test with knife – should come out clean
CRUCIAL TIPS:
- Squeeze excess moisture from spinach thoroughly
- Don’t skip pre-baking the crust
- Let cool for 10 minutes before slicing
STORAGE & SCALING:
- Keeps refrigerated for 4 days
- Freezes well for up to 2 months
- For larger portions, increase ingredients by 50% and use deeper dish
Common Mistakes:
- Wet spinach making soggy crust
- Overbaking (leads to rubbery eggs)
- Not greasing pan adequately
Variations:
- Add mushrooms or peppers to filling
- Use different cheese combinations
- Make mini versions in muffin tins
- Create crustless version for keto diet
