- 1 (9-inch) refrigerated pie crust (I made my own - see below for the recipe)
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 cup cooked stir-fried vegetables (we used a green bell pepper, a yellow squash and half of a medium red onion - all diced)
- 1 cup part-skim ricotta cheese
- 3/4 cup grated Cheddar
- 1/4 cup low fat milk
- 2 eggs, lightly beaten
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon grated Parmesan
Preheat oven to 375 degrees F.
Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.
Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.
Makes 4-6 servings.
Recipe from Quick Fix Meals with Robin Miller on Food Network.
Star Rating: 5+ out of 5 stars
- 1 cup butter (2 sticks), cubed and chilled
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 to 10 tablespoons ice water
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients. Yield: 2 (9-inch) pie crusts