AppetizerSide DishBrunch

Spinach Parmesan Appetizer Pie

Name: Spinach Parmesan Appetizer Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: american
Ingredients: 1 tsp unsalted butter softened; 4 tbsp unsalted butter; 4 pcs green onion thinly sliced; 115 g mushroom chopped; 283 g frozen spinach thawed and squeezed very dry; 1 clove garlic minced; 0.25 tsp dried tarragon; 3 tbsp fresh parsley finely chopped; 4 pcs large egg; 0.5 cup whole milk; 1 tsp salt; 0.25 tsp black pepper freshly ground; 0.5 cup parmesan cheese shredded

A savory, crustless pie filled with spinach, mushrooms, and a rich parmesan egg custard. This simple baked dish is perfect as a warm appetizer or a light side dish and comes together with minimal effort. It's naturally gluten-free and can be served either hot or at room temperature.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 8
Difficulty: Easy
Per serving: 149 kcal

Gluten-free

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Pan

1 tspunsalted butter, softened

Filling

4 tbspunsalted butter
4 pcsgreen onion, thinly sliced
115 gmushroom, chopped
283 gfrozen spinach, thawed and squeezed very dry
1 clovegarlic, minced
0.25 tspdried tarragon
3 tbspfresh parsley, finely chopped

Custard

4 pcslarge egg
0.5 cupwhole milk
1 tspsalt
0.25 tspblack pepper, freshly ground
0.5 cupparmesan cheese, shredded

Equipment

9-inch pie pan · large skillet · large bowl · cutting board · knife · whisk · oven

The method

Step by step

1
Preheat your oven to 190°C (375°F) and grease a 9-inch pie pan with the softened butter.
About 2 min
2
In a large skillet over medium heat, melt the larger portion of butter for the filling.
About 2 min
3
Add the sliced green onions and sauté for about 3 minutes until they begin to soften.
About 3 min
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.
About 5 min
Cook’s note: Don't overcrowd the pan; this helps the mushrooms brown rather than steam.
5
Stir in the drained spinach, minced garlic, dried tarragon, and chopped parsley.
About 1 min
Cook’s note: Ensure the spinach is as dry as possible to prevent a watery pie.
6
Cook, stirring often, for about 5 minutes until any remaining liquid has completely evaporated, then remove the skillet from the heat.
About 5 min
7
In a large bowl, whisk the eggs with the milk, salt, and freshly ground black pepper until well combined.
About 2 min
8
Stir the shredded Parmesan cheese into the egg mixture.
About 1 min
9
Add the cooked vegetable mixture from the skillet to the bowl with the egg custard and stir until everything is evenly incorporated.
About 1 min
10
Pour the mixture into the prepared pie pan and spread it into an even layer.
About 1 min
11
Bake for 35 to 40 minutes, or until the center is set and a knife inserted near the middle comes out clean.
About 35 min
Cook’s note: The pie should be lightly golden on top and not jiggle in the center when done.
12
Let the pie rest in the pan for at least 10 minutes before slicing and serving.
About 10 min
Cook’s note: Resting is crucial for the pie to set properly, making it much easier to slice cleanly.

Per serving

Nutrition

67%Score

Calories: 149.1kcal
Protein: 7.9g
Carbs: 3.9g
Fat: 11.9g
Fibre: 1.3g
Sugar: 1.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual slices in a microwave or in an oven at 175°C (350°F) until warmed through.