- 1 9-inch refrigerated piecrust (from a 15-ounce package)
- 2 12-ounce boxes frozen spinach soufflé (such as Stouffer's), thawed
- 4 eggs, beaten
- 1 1/2 cups cups (6 ounces) grated Swiss cheese
- calories 614
- caloriesfromfat 55 %
- fat 38 g
- satfat 15 g
- cholesterol 269 mg
- sodium 850 mg
- carbohydrate 45 g
- fiber 1 g
- protein 21 g
How to Make It
Heat oven to 375° F.
Unroll the piecrust and press it into a 9-inch pie plate or tart pan.
Combine the spinach soufflé, eggs, cheese, and 1/4 teaspoon pepper in a large bowl. Pour the mixture into the prepared pie shell.
Bake until set in the center, about 45 minutes.