RecipeMuncher

One of my first uses of the yeasted pastry crust was this spinach pie. I like to think of it as a cross between a spinach pie, where the majority ingredient is spinach and is only bound together with a bit of egg, and a quiche, that deliciously silky dish of eggs and cream, sometimes flavored with a bit of spinach. This pie is light, almost fluffy, green with spinach and kept from boring with a bit of herbs de provence, nutmeg and cheddar cheese. If you have a crust ready to defrost from th (...)