INGREDIENTS
- SMALL Ritz Cracker pie crust
(15 crackers, 2 TBL sugar, 2 TBL melted butter (drizzled)
(although this is better with a pastry crust) - 1 TBL butter
- 2 TBL thinly sliced shallots
- 2 large eggs
- 1/2 C sour cream
- Pinch ground nutmeg
- 1/2 teaspoon salt
- pinch teaspoon cayenne pepper
- 1/2 C grated Gruyère
- 1/2 C chopped mushrooms
- 3/4 C fresh chopped spinach
STEP BY STEP
- Preheat oven to 400 degrees.
- Press cracker crumbs around two small, or one medium baking dish
- Put pie crust in for 5-10 minutes
- Heat butter in a small saute pan over medium-low heat.
- Cook shallots about four minutes, then set aside
- In a medium bowl, whisk together eggs, sour cream, nutmeg, salt and cayenne pepper.
- Place cooked pie shell on a baking sheet (this makes it easy to move in and out of oven).
- Mix shallots, spinach and Gruyere in food processor
- Spoon into pie crust, but do not pack – you want eggs to flow throughout
- Pour egg mixture over top.
- Put into hot (400º) oven, close door and then turn oven down to 350º.
- Bake at 350 for 40-45 minutes or until custard is set and top is lightly golden.
- Serve hot or warm.
