Wednesday, April 11, 2012

Chef Chuck's Egg Pie with Spinach


Torta di Mozzarella e Spinaci con Uovo

An egg pie that can be enjoyed for breakfast, lunch or dinner.  I made a simple crust together with fresh spinach, mozzarella, parmigiano and fresh eggs.  Eggs and cheese is always a great combination.

Egg Pie with Spinach

Crust
1 1/4 cups flour
pinch of salt
7 tablespoons cold butter
3-4 tablespoons cold water
Filling
10 eggs
1 cup cream
1 bunch fresh spinach
1 cup mozzarella cheese,  cubed
1/2 cup parmigiano cheese, grated
1/2 teaspoon garlic powder
salt and pepper

Combine all ingredients to form crust, roll out place in a pie pan, refrigerate for 30 minutes.
Wash and remove stems from spinach boil for a few minutes, chop and squeeze out excess water. Scramble eggs add cream, cheeses, garlic powder, salt and pepper.  Add in spinach fill pie shell and place on a baking pan.  Preheat oven to 425 degrees for 30 minutes, let sit for 15 minutes before cutting.
Ricette by Chef Chuck's Cucina

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