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The hashbrown "crust" is unique and delicious. The key is to press as
much moisture out of the potatoes as possible. I was surprised to find
frozen hashbrowns with no fat and reasonable amounts of sodium. It's
worth it to read package labels while shopping!
9" pie plate=6 servings
1 120z pkg frozen hashbrown potatoes, thawed(1/2 of a 24 oz pkg.)
1/4 cup margarine, melted
1 10oz pkg. frozen spinach, thawed
1 Tbsp. margarine
1 small onion, chopped
1/2 tsp. nutmeg
1/4 tsp. ground black pepper
3/4 cup shredded low-fat cheddar cheese
3/4 cup shredded low-fat Monterey Jack cheese
1 cup skim milk
4 large eggs
1/2 tsp. Beau Monde seasoning
cherry tomatoes and parsley for garnishing
THE NIGHT BEFORE:
Preheat oven to 425 degrees. Spray 9" pie plate with nonstick cooking
spray.
Press thawed potatoes between paper towels to absorb moisture. Make a
crust of potatoes by pressing them firmly along bottom and sides of pie
plate. Use pastry brush to brush with the 1/4 cup melted margarine.
Bake 20 minutes.
Meanwhile, using clean hands, squeeze excess moisture from thawed spinach.
In small skillet, over medium heat, melt the 1 Tablespoon of margarine.
Sautee chopped onion until translucent, about 5 minutes. Crumble "dry"
spinach into pan and stir in nutmeg. Remove from heat and cool to room
temperature.
Spread spinach mixture evenly over the potato crust. Mix shredded cheeses
together, then spread cheeses evenly over the spinach. Cover with foil
and refrigerate overnight.
THE NEXT MORNING:
Preheat oven to 350 degrees.
In blender or electric mixer, beat the milk, eggs, Beau Monde and pepper
together until thoroughly mixed. Pour over the cheese. Bake 30-45 minutes
or until puffed and cooked through.
Remove pie from oven and let sit for 5 minutes to firm up. Serve hot with
garnish of cherry tomatoes and parsley.
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