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| 6 | ounces | baby spinach | |
| 1 | x | olive oil | as needed |
| 1 | x | shallot | minced |
| 2 | cloves | garlic | minced |
| 16 | ounces | pie dough | refrigerated |
| 2 | large | eggs | |
| 2 | ounces | cream | heavy |
| 4 | ounces | fontina cheese | shredded |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
Preheat oven to 350.
Begin sautéing the spinach in olive oil.
Season with salt and pepper.
Add the shallot.
When almost done add the garlic.
Remove from heat and set aside.
With a 2 1/2 inch round biscuit or cookie cutter, cut out 24 discs from the pie crusts.
Lightly grease a 24 cup mini-muffin pan.
Line each muffin cup with one of the pieces of dough.
Evenly distribute the spinach into the dough-lined muffin cups, tamping it down as you do so.
Mix the eggs and cream with some salt and pepper and beat.
Pour about a teaspoon of the egg mixture into each cup.
Do not overfill.
You will probably have some egg mixture left over.
Top each one with a little cheese and bake for 12 - 15 minutes.
| % Daily Value* | |
| Total Fat 2.0g | 2% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 24mg | 1% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 2% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Enjoying food can be pure bliss. What besides the atmosphere and wine can create this? Culinary artists, or a craftsman using...
This recipe is easy and great tasting. I make up a batch in my bread maker, then prepare the rolls on a cookie sheet(except icing), and stick the pan in the freezer, then bag up in a freezer baggie. I take them out the night before, place on a cookie sheet and let thaw over night, ready to bake in the morning. I make several batches up for last minute breakfasts.
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