Spinach Brunch Pie Recipe

1.5 1 2
Spinach Brunch Pie Recipe
Spinach Brunch Pie Recipe photo by Taste of Home
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Spinach Brunch Pie Recipe

Read Reviews
1.5 1 2
Publisher Photo
You won't believe how easy it is to assemble this egg dish. With tomatoes, eggs and spinach, every bite is colorful and flavorful.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + standing

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon white vinegar
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 cup (8 ounces) sour cream
  • 1/2 cup biscuit/baking mix
  • 1/4 cup butter, melted
  • 3 small tomatoes, thinly sliced
  • 2 tablespoons shredded Parmesan cheese

Directions

In a small bowl, combine the spinach, vinegar and nutmeg. Spread into a greased 9-in. pie plate. In a blender, combine the eggs, cottage cheese, sour cream, biscuit mix and butter; cover and process until smooth. Pour over spinach mixture.
Bake, uncovered, at 350° for 25-30 minutes or until almost set. Arrange tomato slices over the top; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or a thermometer reads 160°. Let stand for 10 minutes before serving. Yield: 6 servings.
Originally published as Spinach Brunch Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p148

Nutritional Facts

1 piece: 294 calories, 21g fat (12g saturated fat), 163mg cholesterol, 455mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 12g protein.

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon white vinegar
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 cup (8 ounces) sour cream
  • 1/2 cup biscuit/baking mix
  • 1/4 cup butter, melted
  • 3 small tomatoes, thinly sliced
  • 2 tablespoons shredded Parmesan cheese
  1. In a small bowl, combine the spinach, vinegar and nutmeg. Spread into a greased 9-in. pie plate. In a blender, combine the eggs, cottage cheese, sour cream, biscuit mix and butter; cover and process until smooth. Pour over spinach mixture.
  2. Bake, uncovered, at 350° for 25-30 minutes or until almost set. Arrange tomato slices over the top; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or a thermometer reads 160°. Let stand for 10 minutes before serving. Yield: 6 servings.
Originally published as Spinach Brunch Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p148

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MY REVIEW
mzivich User ID: 2518087 148605
Reviewed Apr. 27, 2009

"This recipe looks like it would be delicious. Unfortunately, the final result is bland with an unappealing custard texture. Easter brunch was a disappointment with this one!"

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