Spinach Custard Pie

"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

Yield: 6 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 31%
  • Fat: 3.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.5g
  • Carbohydrate: 13.1g
  • Fiber: 2.9g
  • Cholesterol: 78mg
  • Iron: 1.9mg
  • Sodium: 301mg
  • Calcium: 193mg

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

Preparation

  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.
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