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By Girl Gone Child


  • 2 premade pie crusts
  • 1/4 lb favorite cheese
  • 1 bunch spinach
  • 1 onion
  • 4 eggs (or use egg substitute)
  • 2 cps Fat Free 1/2 and 1/2
  • Season to taste (I used herbs de providence and S&P)


  • 1. Precook the crusts for 10 minutes at 400.
  • 2. Grate or crumble about a quarter pound of your favorite cheese.
  • 3. Sauté your vegetables first so the water evaporates. Favorite combos are leeks (or onions) and spinach or chard…or really any vegetable you want. I use whatever is in my garden. Don’t cook too long. (If you have leftover veggies, you can use those).
  • 4. To make the custard: use 4 eggs, beaten (depending on the size) to 2 cups of half and half. You will get the same consistency as half and half. Season to taste.
  • 5. Cool the crusts for 5-10 minutes before assembling. Put the veggies on the bottom, add cheese on top, and pour the egg mixture evenly between the two pans.
  • 6. Cook for 40 minutes at 350, or until a knife inserted in the middle comes out clean.

Categories: Eggs  Vegetarian 

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