Spinach recipes can either be an automatic draw or instant turn off, depending on your love or dislike of this vegetable. It's one of those veggies that is difficult to blog about because so many people dislike it (or think they dislike it) because they've had a bad spinach trip in the past. I'm asking you to give spinach another chance if you've already written it off, and know that I'd never lead you astray in anything I publish here. This was indeed one delicious spinach pie.
What? It's not the spinach but the goat cheese that you're not fond of? Well shoot, I can't help you with that except to tell you to leave it out!
OK, now we need to address another sticky situation. I don't make pie crusts from scratch. I've tried many times and I've failed equally as many times. I'm definitely a flaky individual, but I haven't been able to transfer that quality (?) to my pastry. Therefore, I used a store-bought refrigerated pie crust for this recipe. If you're gifted in making pie crust from scratch, please feel free to do so. And know that I'm eternally jealous of you.
Spinach And Goat Cheese Pie
1 refrigerated pie crust (or your own recipe for a 9-10" crust)
1 TBSP olive oil
2 shallots, diced
salt and pepper
2 cloves garlic, minced
9-10 ounces fresh baby spinach, stems removed
1-2 roasted red peppers (the kind in a jar) diced
2 oz. goat cheese, crumbled
3 large eggs
1/2 cup half & half
a few drops of Tabasco sauce
a pinch of freshly ground nutmeg
2 cups shredded cheese (I used an Italian mix but you can use whatever is your favorite)
Preheat oven to 375 degrees. Place pie crust in 9" pie pan or use your tart pan like I did because I think it's ultra-cool. Trim edges.
In a large skillet, heat olive oil over medium-high heat. Add shallots and season with salt and pepper. Saute for 4-5 minutes or until shallots have softened. Add in the garlic and saute for another minute or two. Add the baby spinach in batches. You're going to swear that it'll never all fit into that pan, but if you work in batches it will wilt down nicely. When all the spinach has wilted down, season with salt and pepper. Add in diced roasted red peppers and remove from heat.
In a mixing bowl, whisk together the eggs, half & half, Tabasco sauce and nutmeg. Stir in the shredded cheese.
Scatter the crumbled goat cheese across the bottom of the pie crust. Distribute spinach filling over goat cheese. Pour egg mixture over all.
Bake for 40-50 minutes or until filling is set and top is golden brown. Remove from oven and let cool slightly before cutting and serving.
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