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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Dairy / Difficulty: Easy / Number of Servings: 8 |
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Directions: Preheat oven to 450°.
Line a 13 x 9 inch baking pan with foil; spray with nonstick cooking spray.
Combine pie crust mix and water in large bowl until moistened and crumbly.
Using floured bottom of measuring cup, press mixture firmly into bottom of prepared pan.
Prick with a fork.
Bake 20 minutes or until golden.
Reduce oven to 350°.
Layer spinach, onions and cheese over crust.
Combine sour cream, eggs, milk, mustard, salt and pepper in medium bowl; mix until well blended.
Pour over vegetable and cheese layers.
Bake 30 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes.
Cut into squares to serve.
Yield: 8 main course servings or 16 appetizers.
Ingredients:
11 (1 box) pie crust mix .
1/3 Cup(s) cold water
10 (1 pkg.) thawed & well-drain frozen chopped spinach
1 1/3 french fried onions
326/625 Pound(s) (4 oz.) shredded swiss cheese
8 Ounce(s) (1 container) low-fat sour cream
5 eggs
1/4 Quart(s) milk
1 deli brown mustard
1/12 Ounce(s) salt
13/625 Ounce(s) black pepper |
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