COURSE Breakfast, Kids Friendly
SERVES 6 - 8
TIME About 50 minutes
Cooking Tips: This dish can be made mostly ahead of time. I baked the pie half way the night before, so that I only need to put it in the oven for 15 mins or so in the morning before serving. This gives me time to get the kids out of their PJs.
Ingredients:
1 9-inch pie crust
1 1/2 Cup of whole milk or half and half
4 eggs
Salt to taste
1 1/2 - 2 Cups of baby spinach leaves, chopped
8oz of cream cheese
2 small to medium roasted beets (I buy them pre-roasted, canned would also work), sliced
1/2 Cup frozen cherries (pitted, defrost)
Directions:
Preheat the oven to 375 degrees
Whisk together eggs, milk, and salt. Then blend in the cream cheese until the mixture is smooth.
Sprinkle the chopped spinach in the bottom of the crust
Pour the milk and egg mixture over the spinach.
Decorate the top with beet slices and cherries
If make ahead, bake the pie for about 25 mins and chill in the fridge till the next morning. Then bake for another 15 mins at 425 degrees. If make for immediate serving, bake for 35 - 40 mins. Test the doneness with a fork before serving.
Recipe Inspiration:
This recipe is inspired by the "Spinach Feta Quiche" recipe from Cynthia Lair's Feeding the Whole Family cookbook. I was able to find the online version of this recipe here: http://goodfoodlife.fullcircle.com/spinach-feta-quiche-with-roasted-tomatoes/
Other tips:
Frozen cherries: Cherries adds good sweet flavor to the pie. Costco sells the large bag of frozen cherries that can make many pies. However, I imagine that many other frozen fruits will work for this dish.
Beets: I get the ones that are pre-roasted, which saves a lot of time to cook. Beet flavor isn't very detectable in this dish, and it adds a good healthy element to the pie.
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