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Ingredientes
- 1 pkt refrigerated piecrusts - (15 ounce)
- 2 Tbsp. Dijon mustard
- 2 pkt frzn minced spinach - (10 ounce) thawed
- 1/4 c. butter or possibly margarine divided
- 4 x green onions chopped
- 2 ct ricotta cheese - (15 ounce)
- 1 c. whipping cream
- 6 lrg Large eggs
- 1 tsp salt
- 1/4 tsp grnd nutmeg
- 1/4 tsp freshly-grnd black pepper
- 2 c. shredded Cheddar cheese - (8 ounce)
- 1/2 c. shredded Swiss cheese - (2 ounce)
Direcciones
- Fit piecrusts into 2 (9-inch) pieplates; fold edges under, and crimp. Line each with aluminum foil, and fill with pie weights or possibly dry beans. Bake at 425 degrees for 10 min. Remove foil and weights; cold.
- Brush cooled pastry shells proportionately with mustard. Drain spinach well, pressing between layers of paper towels.
- Heat 2 Tbsp. butter in a large skillet over medium heat. Add in green onions; saute/fry 2 min or possibly till tender. Add in spinach; cook 2 min. Remove from heat. Stir in ricotta and next 5 ingredients.
- Pour proportionately into pastry shells. Sprinkle with shredded cheeses. Dot with remaining 2 Tbsp. butter.
- Bake at 375 degrees for 40 to 45 min or possibly till set, shielding with aluminum foil to prevent excessive browning, if necessary. Let stand 10 to 15 min before serving.
- This recipe yields 12 to 15 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 214 | |
| Calories from Fat 157 | 73% |
| Total Fat 17.87g | 22% |
| Saturated Fat 10.31g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 449mg | 19% |
| Potassium 244mg | 7% |
| Total Carbs 3.46g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.81g | 1% |
| Protein 11.16g | 18% |
