Ingredients

  • 1 9-inch pie crust  
  • 3 Dr. Praeger’s Spinach Cakes (cut into fourths)
  • 1 ½ cups cherry tomatoes (cut in half)
  • 4 eggs
  • ⅓ cup milk
  • 4 oz. goat cheese (chopped)
  • 1 oz. parmesan cheese (grated)
  • 1 tsp ground pepper
  • 1 tsp salt  
  • 1 handful fresh basil
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Spinach Cakes
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Directions

Time: 50 minutes
Servings: 8 servings

  1. Preheat oven to 350°F
  2. On a floured surface roll out pie crust, transfer to a pie tin. Gently push the crust into the pan, use a knife to cut off any excess dough around the edges.  
  3. Beat together eggs in a medium mixing bowl. Using a pastry brush, lightly brush a little of the beaten egg onto the pie crust. Place crust in the oven and pre-bake for 6 minutes.
  4. Add milk, cheeses, ground pepper and salt to the beaten eggs. Pour egg mixture into pre-baked pie crust. Place cherry tomatoes and Dr. Praeger’s Spinach Cakes on top.
  5. Bake for 45 minutes. Let sit for 10 minutes before serving and garnish with fresh basil.