Description
A savory, wholesome pie loaded with fresh spinach, juicy tomatoes, and creamy ricotta – perfect for brunch or a light dinner.
Ingredients
Scale
- Refrigerated dough for 1, 9-inch deep dish pie crust
- 7 large eggs, beaten
- 2 cups chopped fresh baby spinach (1 1/2 ounces)
- 2/3 cup skim milk
- 6 tablespoons grated parmesan
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon kosher salt
- 1/2 cup part skim ricotta
- 1/3 cup part skim shredded mozzarella
- 3/4 cups halved grape or cherry tomatoes
Instructions
- Preheat oven to 375°F (190°C).
- Unroll pie dough into a 9-inch deep dish pie plate and set aside.
- In a large bowl, whisk together the eggs, milk, parmesan, basil, and salt.
- Stir in the chopped spinach and ricotta until combined.
- Pour the egg mixture into the prepared pie crust.
- Top evenly with shredded mozzarella and halved tomatoes.
- Bake for 45-50 minutes or until the center is set and top is lightly golden.
- Let cool slightly before slicing and serving.
Notes
You can prep this ahead and refrigerate overnight before baking. Great served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 155mg
Keywords: spinach, ricotta, tomato, egg pie, brunch recipe