Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (9") deep dish unbaked pie shell
- 1 1/2 c. fresh spinach
- 3 T. butter
- 4 eggs
- 1 c. half and half
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1 c. shredded Mozzarrella or Swiss cheese
Directions
1.Let pie shell thaw at room temperature while combining other ingredients. Wash spinach and remove any coarse stems.
2.Melt butter in large skillet; add spinach and cook 5 minutes or until spinach is limp. Chop spinach fine.
3.Beat eggs; stir in half and half, salt, nutmeg, cheese and chopped spinach. Pour into pie shell.
4.Bake at 375 degrees F for 40 to 45 minutes or until knife inserted in center comes our clean. Let stand approximately 5 minutes before cutting. Can be served warm or cold