Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 10 ounces fresh spinach, chopped
- 4 eggs
- 1 cup whole milk
- 1/2 cup grated Pecorino Romano cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it in the pie dish. Trim the edges and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and sauté 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, whole milk, grated Pecorino Romano cheese, salt, and black pepper.
6. Add the cooked spinach mixture to the egg mixture and stir to combine.
7. Pour the mixture into the prepared pie crust.
8. Bake for 35-40 minutes, or until the filling is set and the crust 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 per serving: 232
Fat per serving: 14g
Carbohydrates per serving: 16g
Protein per serving: 11g
Substitutions for ingredients:
- Instead of Pecorino Romano cheese, you can use Parmesan cheese or any other hard, salty cheese.
- You can use frozen spinach instead of fresh spinach, but be sure to thaw and drain it before using.
Variations:
- Add cooked bacon or ham to the filling for a meatier version.
- Use a different type of cheese, such as cheddar or feta, for a different flavor.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Be sure to thoroughly drain the cooked spinach to avoid a watery filling.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the pie cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of pie on a microwave-safe plate and microwave for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
- Serve the pie with a side salad for a complete meal.
- Garnish with chopped fresh herbs, such as parsley or basil, for a pop of color.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the filling is too watery, try draining the cooked spinach more thoroughly or adding an extra egg to the mixture.
Food safety advice:
- Be sure to cook the pie until the filling is set and the crust is golden brown to ensure that it is fully cooked.
Food history:
- Pecorino Romano cheese is a hard, salty cheese that originated in Italy and is made from sheep's milk.
Flavor profiles:
- This pie is savory and cheesy, with a hint of garlic and a pop of spinach.
Serving suggestions:
- Serve warm or at room temperature for best flavor.
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Region: Italian