My neighbor, Carol, made a version of this for dinner for us one night and it was wonderful. I added in a few veggies to my version.
Ingredients:
1 refrigerated pie crust
4 T. sundried tomato pesto (my hubby can't do regular pesto due to a pine nut allergy)
4 T. crumbled feta cheese
4 mushrooms, chopped
1/2 cup fresh spinach, chopped
3 eggs
1/2 cup half-and-half
1 T. flour
salt and pepper
8 sundried tomatoes, cut into strips
Directions:
1. Preheat oven to 400 degrees, and line pie plate with crust.
2. Spread pesto evenly over inside of pie crust.
3. Sprinkle feta over the pesto.
4. Sprinkle mushrooms and spinach over feta.
5. Beat eggs, half-and-half and flour. Pour over other ingredients.
6. Add salt and pepper to taste.
7. Arrange tomato strips on top.
8. Bake 30 minutes. Let set 5 minutes before cutting.
Ingredients:
1 refrigerated pie crust
4 T. sundried tomato pesto (my hubby can't do regular pesto due to a pine nut allergy)
4 T. crumbled feta cheese
4 mushrooms, chopped
1/2 cup fresh spinach, chopped
3 eggs
1/2 cup half-and-half
1 T. flour
salt and pepper
8 sundried tomatoes, cut into strips
Directions:
1. Preheat oven to 400 degrees, and line pie plate with crust.
2. Spread pesto evenly over inside of pie crust.
3. Sprinkle feta over the pesto.
4. Sprinkle mushrooms and spinach over feta.
5. Beat eggs, half-and-half and flour. Pour over other ingredients.
6. Add salt and pepper to taste.
7. Arrange tomato strips on top.
8. Bake 30 minutes. Let set 5 minutes before cutting.
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