Dusty Keipper, Alpharetta, Georgia
Recipe by Southern Living April 2006

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Recipe Summary test

prep:
15 mins
bake:
1 hr
cook:
5 mins
stand:
10 mins
total:
1 hr 30 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fit piecrust into a 9-inch pieplate according to package directions. Fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

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  • Line piecrust with parchment paper or aluminum foil; fill with pie weights or dried beans.

  • Bake at 400° for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350°.

  • Melt butter in a skillet over medium heat; add onion, and cook 3 to 4 minutes or until tender. Add garlic; cook 1 minute. Remove from heat; stir in spinach soufflé.

  • Whisk together eggs and half-and-half in a medium-size bowl. Stir in spinach mixture, cheese, and next 3 ingredients. Pour mixture into prepared piecrust.

  • Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.

  • Note: For testing purposes only, we used Stouffer's Spinach Soufflé, found in the frozen food section of the supermarket.

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