Ingredients with Measurements:
- 1 pie crust
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups fresh spinach, chopped
- 1 cup Bettelmatt cheese, grated
- 4 eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Set aside.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes.
5. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
6. Add the grated Bettelmatt cheese to the egg mixture and stir to combine.
7. Add the cooked spinach mixture to the egg and cheese mixture and stir to combine.
8. Pour the mixture into the prepared pie crust.
9. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
10. Let the pie cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 290
Fat: 18g
Saturated Fat: 8g
Cholesterol: 150mg
Sodium: 580mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 3g
Protein: 13g
Substitutions for ingredients:
- Bettelmatt cheese can be substituted with any other hard cheese such as Parmesan or Gruyere.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Substitute the spinach with kale or Swiss chard for a different flavor.
- Add sliced mushrooms to the filling for an extra layer of flavor.
Tips and tricks:
- Make sure to cook the spinach until it is fully wilted to avoid excess moisture in the filling.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the pie cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a sprinkle of chopped fresh herbs such as parsley or basil.
Garnishes:
Garnish with a sprinkle of grated Bettelmatt cheese and a few fresh spinach leaves.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve with roasted vegetables or garlic bread.
Troubleshooting advice:
If the filling is too runny, add an extra egg or reduce the amount of milk.
Food safety advice:
Make sure to cook the pie until the filling is set and the internal temperature reaches 160°F to ensure food safety.
Food history:
Bettelmatt cheese is a traditional cheese from the Swiss Alps, made from raw cow's milk and aged for at least 6 months.
Flavor profiles:
The Bettelmatt cheese adds a nutty and slightly sweet flavor to the pie, while the spinach adds a fresh and earthy taste.
Serving suggestions:
Serve the pie warm or at room temperature as a main dish for lunch or dinner.
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Region: Swiss