Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound fresh spinach, chopped
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup grated Pecorino Foggiano cheese
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes.
4. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg.
5. Add the cooked spinach mixture to the egg mixture and stir to combine.
6. Stir in the grated Pecorino Foggiano cheese.
7. Pour the mixture into the pre-made pie crust.
8. Bake for 35-40 minutes, or until the filling is set and the top is golden brown.
9. 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: 20g
Carbohydrates: 14g
Protein: 14g
Sodium: 470mg
Substitutions for ingredients:
- Instead of Pecorino Foggiano cheese, you can use Parmesan cheese or another hard, salty cheese.
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
Variations:
- Add diced cooked bacon or ham to the filling for a meatier version.
- Use a different type of cheese, such as cheddar or Gruyere.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to thoroughly drain any excess liquid from the cooked spinach before adding it to the egg mixture.
- To prevent the crust from getting soggy, prick the bottom of the crust with a fork before adding the filling.
- Let the pie cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place a slice of the pie on a microwave-safe plate and microwave for 30-60 seconds, or until heated through.
Presentation ideas:
Serve the pie on a decorative platter or pie dish. Garnish with fresh herbs or a sprinkle of extra cheese.
Garnishes:
Fresh herbs, extra cheese, chopped nuts, or a drizzle of balsamic glaze.
Pairings:
This pie pairs well with a simple green salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or a side of crusty bread.
Troubleshooting advice:
- If the top of the pie is browning too quickly, cover it with foil for the remaining baking time.
- If the filling is not setting, bake the pie for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the pie until the filling is set and the internal temperature reaches 160°F to ensure it is safe to eat.
Food history:
Pecorino Foggiano cheese is a hard, salty cheese that is made in the Foggia region of Italy. It is often used in traditional Italian dishes, such as pasta and pizza.
Flavor profiles:
This pie has a creamy, cheesy filling with a hint of nutmeg and a savory spinach flavor.
Serving suggestions:
Serve this pie as a main dish for lunch or dinner, or as a side dish for a brunch or potluck.
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Region: Italian