One 9–10 inch single layer, deep dish crust (store bought or homemade)

1/2 cup ricotta cheese or feta 

1 tbsp pesto 

1 1/2 cups roughly chopped spinach 

5 large eggs, lightly beaten

1/4 cup whole milk

1 cup grated or shredded Parmesan cheese

1/2 tsp kosher salt

1/4 tsp garlic powder

1/4 tsp freshly ground black pepper

Hand full cherry tomatoes  Garnish:Finely chopped parsley


Heat oven to 350F, with rack on middle position. Lightly grease a 9-10 deep dish pie pan. Place a single layer prepared pie crust (store-bought from refrigerated section, or homemade) into the pan, pressing well into the bottom and sides of pan. Pinch edges together for a fluted design. [If desired, pre-bake the pie crust by poking holes throughout with a fork and bake 7 minutes, with fluted edges loosely covered with pieces of foil. Let sit at room temp while you continue making filling. I like to pre-bake the shell whenever possible.]In a large bowl, combine the eggs, milk, cheese, 1/2 tsp kosher salt, 1/4 tsp garlic powder, 1 tbsp pesto and 1/4 tsp black pepper. Whisk to combine well. Fold mixture together with the spinach mixture. Pour into prepared pie pan. Top with cherry tomatoes, dots of ricotta and fresh parm.Bake 35-45 minutes or until center is just slightly loose and edges are set (cover loosely with foil if edges of crust brown too quickly.) Let cool 10-15 minutes. Best served slightly warm or at room temp. May also serve cold. Garnish with parsley. Bon appetite!
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