Torta di Mozzarella e Spinaci con Uovo
An egg pie that can be enjoyed for breakfast, lunch or dinner. I made a simple crust together with fresh spinach, mozzarella, parmigiano and fresh eggs. Eggs and cheese is always a great combination.
Egg Pie with Spinach
Crust
1 1/4 cups flour
pinch of salt
7 tablespoons cold butter
3-4 tablespoons cold water
Filling
10 eggs
1 cup cream
1 bunch fresh spinach
1 cup mozzarella cheese, cubed
1/2 cup parmigiano cheese, grated
1/2 teaspoon garlic powder
salt and pepper
Combine all ingredients to form crust, roll out place in a pie pan, refrigerate for 30 minutes.
Wash and remove stems from spinach boil for a few minutes, chop and squeeze out excess water. Scramble eggs add cream, cheeses, garlic powder, salt and pepper. Add in spinach fill pie shell and place on a baking pan. Preheat oven to 425 degrees for 30 minutes, let sit for 15 minutes before cutting.
Ricette by Chef Chuck's Cucina
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