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Spinach Custard Pie

Yield 6 servings (serving size: 1 wedge)
"Many years ago, I received this treasure from a seasoned cook in Tennessee. I've added my own touches, such as using fat-free sour cream and cutting down on the butter." -Susan Beckes, Wake Forest, NC

Ingredients

  • 2 (10-ounce) packages frozen chopped spinach
  • Cooking spray
  • 1/4 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 2 tablespoons all-purpose flour
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 teaspoons butter, melted
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (8-ounce) carton fat-free sour cream
  • 1/4 teaspoon paprika

Nutrition Information

  • calories 115
  • caloriesfromfat 31 %
  • fat 3.9 g
  • satfat 1.5 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 8.5 g
  • carbohydrate 13.1 g
  • fiber 2.9 g
  • cholesterol 78 mg
  • iron 1.9 mg
  • sodium 301 mg
  • calcium 193 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook spinach according to package directions; drain well. Place spinach in a large bowl.

  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and bell pepper; sauté 2 minutes or until tender.

  4. Add onion mixture, eggs, and egg whites to spinach. Add flour and next 5 ingredients (through sour cream); stir to combine. Spoon mixture into a 9-inch pie plate coated with cooking spray. Sprinkle evenly with paprika. Bake at 350° for 30 minutes or until set. Let stand 5 minutes before serving.