Spinach Swiss Pie Recipe

4.5 2
Spinach Swiss Pie Recipe
Spinach Swiss Pie Recipe photo by Taste of Home
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Spinach Swiss Pie Recipe

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4.5 2
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This egg dish has a wonderful flavor from the nutmeg, which combines well with the Swiss cheese. Every time I've served it, it's been well received.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.

Ingredients

  • 1 package (10 ounces) frozen chopped spinach
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 tablespoons chopped onion
  • 1-1/2 cups milk
  • 3 eggs
  • 3/4 cup biscuit/baking mix
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg

Directions

Cook spinach according to package directions; drain well. In a bowl, combine cheese, onion and spinach. Transfer to a greased 9-in. pie plate.
In a blender, combine milk, eggs, biscuit mix, salt, pepper and nutmeg; cover and process until smooth. Pour over spinach mixture.
Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Yield: 6-8 servings.
Originally published as Spinach Swiss Pie in Country December/January 2000, p49

Nutritional Facts

1 piece: 163 calories, 9g fat (4g saturated fat), 98mg cholesterol, 544mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 10g protein.

  • 1 package (10 ounces) frozen chopped spinach
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 tablespoons chopped onion
  • 1-1/2 cups milk
  • 3 eggs
  • 3/4 cup biscuit/baking mix
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  1. Cook spinach according to package directions; drain well. In a bowl, combine cheese, onion and spinach. Transfer to a greased 9-in. pie plate.
  2. In a blender, combine milk, eggs, biscuit mix, salt, pepper and nutmeg; cover and process until smooth. Pour over spinach mixture.
  3. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Yield: 6-8 servings.
Originally published as Spinach Swiss Pie in Country December/January 2000, p49

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