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Egg Florentine Pie


1 9-inch prepared deep-dish
2 tablespoons butter 1 tablespoon fresh basil or
5 ounces spinach, chopped
1 medium onion, chopped
1 large garlic clove, minced
4 extra-large eggs
1/2 cup light or heavy cream
1 cup (about 4 ounces) grated farmer's cheese or Havarti
1/2 cup (about 2 ounces) grated provolone cheese
1 tablespoon chopped fresh basil or 1 teaspoon dried
1/2 teaspoon dried oregano
1/4 teaspoon each grated nutmeg, salt, and black pepper
6 slices tomato
2 tablespoons freshly grated Parmesan cheese
 

In 9-inch pie plate, bake pie shell in 400F oven for 10 minutes. Set aside on cake rack.

In heavy skillet, melt 1 tablespoon butter over medium heat. Add spinach, onion and garlic; cook stirring, for 3 minutes or until spinach is wilted.

In mixing bowl, blend eggs, cream, farmer's and provolone cheeses, basil, oregano, nutmeg, salt, and pepper on #5 speed until combined. Add spinach mixture; blend on #5 speed until combined. Pour into cooled pie shell.

In skillet, melt remaining butter over medium-high heat. Cook tomatoes 1 minute, each side. Gently place on top of egg mixture in pie shell. Sprinkle with Parmesan cheese. Bake in 400F oven for 30 to 35 minutes or until filling
is set.

Makes 4 to 6 servings


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