This recipe has been in my collection so long that I have no idea where it came from or when I began to bake from it. At this point, it’s a raggedy piece of paper littered with grease spots, but bearing that all-important badge of honor: an A++ scribbled in the corner. I’ve recently discovered that kale works just as well as spinach — maybe better. This has been a game changer, as it seems we always have plenty of kale flourishing in the garden. There’s nothing hard about this dish (well, maybe the pie crust but you don’t have to make your own). Mostly, it’s just good, everytime I make it. Which is often, of course.
Makes 6 large servings
- dough for single pie crust
- 1 medium onion, diced
- 2 Tbsp. butter
- 8 ounces Swiss cheese, grated
- 2 Tbsp. all-purpose or white whole wheat flour
- 1 cup heavy cream or whole milk (local if you can get it)
- 3 eggs, beaten
- 1/2 tsp. fine sea salt
- 1/2 tsp. fresh ground black pepper
- 10 ounces fresh or frozen spinach or kale; if frozen, thaw before mixing in
- paprika, optional
- Heat oven to 350°F.
- Roll out dough on a lightly floured surface into circle. Fold into quarters. Place dough into an ungreased 9-inch pie plate. Unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of plate, then crimp to give a finished look. Set aside.
- In frying pan or cast iron skillet, sauté onion in butter over medium heat until tender.
- In a small bowl, toss the cheese with the flour. In a second bowl, combine cream, eggs, salt and pepper. Stir cheese mixture into the egg mixture. Add in onions, then spinach. Mix well.
- Pour into crust-lined pie plate. Bake for 50-60 minutes, until center is just set. Let stand 5 minutes. If desired, sprinkle with paprika before serving.