By Helen Chin Lui of The Healing Place in Medfield, MA
Prep time: 30 minutes Bake Time: 50 minutes
Serves: 8 servings per pie
Pie crust: Buy 1 package of deep dish pie crust (2 crusts) in the frozen section of the supermarket. Keep crusts in the freezer until the custard and filling are ready.
Custard Ingredients:
For each pie mix together:
1 to 1.5 cup of either of whole milk, 1-2% milk, half and half cream, soy or almond milk
3 large or extra large eggs beaten
1/8 teaspoon of grounded nutmeg
Spinach filling -
Thaw out of package of frozen, chopped, spinach. Squeeze access water. Set aside.
¼ teaspoon of salt
1 cup of shredded cheddar cheese
Assemble and Bake:
Put the desire ingredients into a bottom of a frozen pie crust. Pour custard over the filling. If there is not enough custard, pour more liquid to just below the rim. Place pie onto a cookie sheet covered with aluminum foil and bake in a 350 degree oven for about 40 minutes or until the custard no longer jiggles when gently shaken. If the pie crust browns too quickly while baking cover the edges with aluminum foil. Cool and slices.
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