adapted from smittenkitchen
Prep time: 5 minutes
Cook Time: 25 minutes plus a few minutes to cool/set
(spinach: .70, cream cheese: .40, milk: .10, eggs: .30, Cheeses: .75)
Note on spinach: The original recipe calls for 10 oz. We made several times with about half that and loved it (meaning that I loved it and Kip liked it). This last time I decided to live dangerously and used about 8 oz. spinach. It did not go over as well, which is what I get for living dangerously. I liked it, and Kip ate it, but didn't eat the whole serving--which was large, but still--and hasn't had any leftovers.) So use more spinach at your own risk.
3 oz cream cheese, room temperature (if you happen to think about it; otherwise throw it in the microwave for 20 seconds)
1/3 C half and half or milk
4-5 oz spinach, frozen (thawed and drained) or fresh (lightly chopped)
1/2 C shredded cheddar
1/4 C shredded Parmesan
1/4 tsp onion powder (or a few sliced green onions if you and yourn like to live dangerously)
1/4 tsp salt
1/4 tsp pepper
Heat oven to 425.
Beat cream cheese. Beat in half and half, then eggs. Add seaonings, cheese, and spinach.
Pour into a pie crust.
Bake for about 25 minutes or until you can stick a fork in it and come out clean (between 160 and 180 on an instant read thermometer). Cool a few minutes before serving so it sets up.
(flour: .14, butter: .50)
(Yeah, you can buy one, but if you have a food processor this takes only about 5 minutes and it tastes so so much better. And of course, even with that real butter, it's cheaper too.)
1 1/4 C flour (I use half whole wheat and half all-purpose)
1/2 C butter, cut into tablespoons
1/4-1/2 C cold water
Stick it in the food processor and process butter and flour leaving pea-sized chunks of butter. Add water, starting with 1/4 C. If it comes together in a ball, proceed to roll it out. If not, add more water by the tablespoon until it does. (Alternately, you can cut the butter in with 2 knives or with a pastry cutter if you don't have a food processor or if you are a purist when it comes to pie crusts.)
Take dough out and roll it to 1/8 inch thickness. Put in ungreased pie pan and shave off overhanging sides. Or, if you're me, cut and patch because your roll-out job wasn't perfectly round or even close and you have places that need more and places with too much overhang.
Posted by The Tasty Cheapskate