|20 min||1 h 30 min||5|
|1 crust large||Pie crust, unbaked (frozen)|
|1 1/4 cup||Partly skimmed milk, 2% M.F.|
|1 dash||Black pepper|
|1/2 cup||Frozen spinach (defrosted and drained)|
|2 green onion (stem)||Green onion (thinly sliced)|
|3 medium egg||Egg|
|1/2 tsp||Kosher salt|
|1 clove(s)||Garlic (crushed)|
|1 cup, shredded||Cheddar cheese (white old cheddar or mozzarella, swiss or Monterey jack,)|
Preheat oven to 375 degrees.
Blind bake the pie shell. Let shell soften while you preheat the oven - 5-10 mins. Prick the bottom with a fork. Line the shell with foil and then ceramic beads (dried beans or rice also work) and bake for 18 minutes. (Pre-made pie shells should have instructions on the box for baking).
While shell is baking in a large bowl whisk eggs, add milk, salt & pepper. Add in spinach, corn, green onions and garlic.
Once shell is baked remove beads and foil. Place the shell on a baking sheet. (2 per baking sheet)
If there are any cracks in the shell sprinkle with cheese to melt in and fill the holes.
Mix in remaining cheese with eggs and vegetables and pour mixture into baked shell.
Bake at 375 for about 45 minutes to 1 hour until golden colour and fork in the middle comes out clean.
Let sit at least 15 minutes before serving. To reheat before dinner or lunch you can bake at 325 for about 15 minutes.