I confess I have veggie guilty pleasures. Sometimes I take spinach and eat it on layers of fat filled flaky goodness.
1 prepared pie crust
5 Eggs, divided
1/2 medium onion
2 Tb olive oil or butter
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1/2 tsp nutmeg, divided
1/4 tsp onion powder
1 tsp freshly diced garlic
.75 lb fresh spinach
3 Tb Parmesan Cheese
3 Tb Milk
2/3 C Cheese
3 Tb Bread Crumbs
1 Egg Yolk
Start by hard boiling 2 eggs and preheating the oven to 325 degrees.
Dice half of a medium onion and fry in 2 Tb olive oil or butter on medium heat. Add 1/4 tsp of onion powder, diced garlic, black pepper, and nutmeg. When it turns translucent take it off heat and put it aside.
Take a 3/4 lb bag of spinach and rip off all the stems from the leaves
In a large bowl add 3 raw eggs and beat until combined add a 3 Tb Parmesan cheese and 3 Tb milk and mix in.
Take all the spinach leaves and slice the spinach into small pieces then place the in the frying pan that holds the onion mixture on medium low heat.
While the spinach reduces cut the boiled eggs into thin slices.
When the spinach reduces to about half its size mix it in with the raw eggs. When thoroughly mixed add in 1/3 C of shredded cheese of choice and 1/4 tsp nutmeg, salt, pepper, and 3 Tb of bread crumbs.
Fill with half the spinach mixture, arrange the sliced boiled eggs, top with 1/3 C cheese,
Add the rest of the spinach mixture.
Bake either option for 45 minutes at 325 degrees.
And you have a delicious spinach pie! This is a great option for breakfast or dinner. So take a bite and try not to grab another slice.