|
|
Spinach-Egg Pie
Prep: 15 minutes/ Cooking: 20 minutes/ Yield: 4 to 6 servings
Take thawed bacon and line a 9 inch pie pan. In a separate bowl whisk together 6 raw eggs, 2 Cup chopped fresh spinach, 1/2 C minced onion,
3 minced cloves garlic, salt and pepper 2 Tbsn coconut milk. Mix and pour into bacon lined pie pan. 350 aprox 35 minutes or until top is bubbling.
variation, cook in muffin tins for travel food.
This dairy-free pie makes a fast breakfast entreeif you make it the night before, or first thing in the morning, before you hop in the shower. All you need to complete the meal is fresh fruit or a Vita-Mix Total Juice. Figure 2 slices per adult or growing teen. If you eat cheese, feel free to grate and add 4-ounces of organic mozzarella or reduced fat cheddar before cooking.
Ingredients:
Extra-virgin olive oil, unrefined coconut oil, ghee or clarified butter to grease baking pan
16-ounce bag frozen cut leaf spinach, thawed
12 sun-dried tomato halves, cut into bite-size pieces with kitchen shears (about 1/4 cup)
1/2 cup dulse leaf, sorted to remove small shells and stones, and minced with shears, optional
6 to 8 large free-range chicken eggs or duck eggs
1/2 cup minced fresh onions or scallions or 1/4 cup shallots
2 tablespoon dried parsley or chives or 1/2 cup washed, dried, minced fresh parsley leaves or chives
1 tablespoon dried Greek or Italian herb blend or Herbes de Provençe, crumbled
2 to 3 level tablespoons prepared mustard (Dijon, yellow, jalapeno, or red pepper)
1/2 teaspoon ground turmeric and/or cumin
1/2 teaspoon ground chipotlé (smoked dried jalapeno pepper) or black pepper
2 to 3 small garlic cloves, minced
1. Preheat oven to 350š F. Liberally oil a 9x9x2-inch baking pan or 10-inch deep-dish pie plate. Spread spinach over bottom of pie plate. Sprinkle with sun dried tomatoes and optional dulse.
2. In a mixing bowl combine eggs, onions, parsley, herbs, mustard, turmeric, chipotlé or black pepper, and garlic, and whisk or blend until smooth. Pour this mixture over the vegetables in the pie plate; smooth the top with a spatula.
3. Bake until firm in the center and top is golden, about 20 to 30 minutes. Cut into 8 slices and serve, or cover and refrigerate. Use within 4 days. Serve leftovers cold or heated briefly.
1 serving (2 slices without dulse): 200 calories, 14 g protein, 14 g carbohydrate (2 g fiber), 10 g fat, 88 mg calcium, 234 mg sodium
Variations:
* Replace frozen spinach with frozen, or steamed, drained mustard or turnip greens, broccoli, or broccoli with cauliflower.
* Scatter 4 to 8 ounces cooked salmon over pie before baking.
* Omit dulse; scatter 1/2 cup drained and chopped, pitted black olives over pie before baking.
|
|
