Source: Family Feasts for $75 a Week (page 121)
Servings: 6
Entered by: Ted Miller
Vegetarian

We have 5 kids, ages 15 down to 1 year and they ALL love this meal. You know that says a lot when you can get all the kids to agree on something! Hopefully your family will enjoy this as much as ours does! The original recipe calls for half-and-half but I have found that evaporated milk makes a great (and less expensive) substitue. Also, the original recipe uses frozen spinach - I always use fresh and have never had a problem.

Ingredients

  • 4 large eggs lightly beaten
  • 1 1/4 cups half-and-half OR evaporated milk
  • 1/2 cup mayonnaise
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 1 medium sized onion, chopped
  • 1 10 oz package frozen chopped spinach, thawed and squeezed dry (or use fresh)
  • 1 cup shredded Cheddar cheese
  • 1 9-inch Deep Dish unbaked pie crust (or make your own)

Instructions

  1. 1
    Preheat oven to 350.
  2. 2
    Whisk together eggs, half-and-half, mayonnaise, flour, mustard, salt, pepper, and nutmeg. Add onion, spinach and cheese; mix thoroughly.
  3. 3
    Pour mixture into prepared pie crust; bake until the filling is set and the top is golden brown (about 55 minutes).

Comments

Janice Matthews 5/17/2011
In the summer, when its too warm for regular spinach, try this with Malabar Spinach or New Zealand Spinach. A little bit different but equally good!