Spinach Parmesan Appetizer Pie

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F) and grease a 9-inch pie pan with the softened butter.

   Ca. 2 min.

2. 2

   In a large skillet over medium heat, melt the larger portion of butter for the filling.

   Ca. 2 min.

3. 3

   Add the sliced green onions and sauté for about 3 minutes until they begin to soften.

   Ca. 3 min.

4. 4

   Add the chopped mushrooms to the skillet and continue to sauté for 5 minutes, until they have released their liquid and started to brown.

   Ca. 5 min.

   Kokkens note: Don't overcrowd the pan; this helps the mushrooms brown rather than steam.

5. 5

   Stir in the drained spinach, minced garlic, dried tarragon, and chopped parsley.

   Ca. 1 min.

   Kokkens note: Ensure the spinach is as dry as possible to prevent a watery pie.

6. 6

   Cook, stirring often, for about 5 minutes until any remaining liquid has completely evaporated, then remove the skillet from the heat.

   Ca. 5 min.

7. 7

   In a large bowl, whisk the eggs with the milk, salt, and freshly ground black pepper until well combined.

   Ca. 2 min.

8. 8

   Stir the shredded Parmesan cheese into the egg mixture.

   Ca. 1 min.

9. 9

   Add the cooked vegetable mixture from the skillet to the bowl with the egg custard and stir until everything is evenly incorporated.

   Ca. 1 min.

10. 10

    Pour the mixture into the prepared pie pan and spread it into an even layer.

    Ca. 1 min.

11. 11

    Bake for 35 to 40 minutes, or until the center is set and a knife inserted near the middle comes out clean.

    Ca. 35 min.

    Kokkens note: The pie should be lightly golden on top and not jiggle in the center when done.

12. 12

    Let the pie rest in the pan for at least 10 minutes before slicing and serving.

    Ca. 10 min.

    Kokkens note: Resting is crucial for the pie to set properly, making it much easier to slice cleanly.