Friday, February 3, 2012
Fresh and hot out of the oven! Spinach with Colby/jack and Parmesan shreds.
This is an easy dish I've been making since my kids were little. We like it hot or cold and for any meal or for packing an eat-out-of-hand picnic or lunch. It's simple to adjust the ingredients to suit the season and your tastes.
THE BASIC RECIPE:
Grease a pie pan or iron skillet. I like to use butter because it gives such a nice golden crust and because we make our own from cream from pasture raised cows. Preheat oven to 350 degrees.
Whisk together 2 cups milk, 3 eggs, 1/2 cup whole wheat flour. (If you would like a creamier texture use 2 whole eggs and 2 egg yolks. You can save the whites for an omelet or for making a meringue desert)
Now for the fun part:
Veggie Possible Meat Possible Cheese Possible
Spinach Breakfast sausage Cheddar
Broccoli Ham Mozzarella
Zucchini bacon Feta or other goat cheese
Tomato Smoked or polish Butter cheese
Salsa sausage Asiago
You'll need about a 1 1/2 to 2 cups veg, 1 cup of meat, and 1 1/2 to 3 cups cheese. ( Reserve 3/4 cup for the top).
Mix and match according to your preferences. Just remember that cheeses like Feta, Asiago, Goat cheese go a long way. Other cheeses like Parmesan and mozzarella don't make for a very creamy filling. So a blend of cheeses is a good idea.
You can do an all veg or all meat pie if you like just adjust the amounts a bit.
Now mix your selected veg, meat and cheese into the base mix. Pour it all into the pie pan and top with the cheese you reserved for the top.
Bake for 45 minutes or so. It should be browned around the edges and firm to touch in the middle.
Set out to cool for 15 minutes before cutting so that it is set.
With avocado,salsa and lemon