Birthday Breakfast Pie

My team at work usually celebrates birthdays early in the day. Everyone brings something to share and this savory pie is my standard contribution. I make the filling the night before then bake it in the morning so it’s still warm when we gather. I’ve made it with and without a crust and the jury is out on which is better. The dill weed is key to the flavor in this quiche-like casserole and I added nutmeg and cayenne to the recipe I was given. I also cut the cream cheese from 8 oz. to four and two cups of grated cheese to one half. On particularly “healthy” mornings, I’ve used egg whites with one whole egg – I know, crazy.

Crustless Spinach Pie

1 cup onion, chopped

3 cloves garlic, minced

1 Tbsp. olive oil

16 oz. chopped spinach, thawed

4 oz. cream cheese

1 Tbsp. milk

4 eggs

1/2 cup shredded white cheese – brick, mozzarella, provolone

1/2 tsp.  salt

a dash cayenne pepper

1 tsp. dill weed

freshly ground pepper

Heat olive oil in large skillet and sauté onions and garlic. Add well-drained spinach. Cook for one minute. In a large bowl, beat cream cheese with milk. Add eggs and seasonings and mix well. Put spinach, onion and garlic in bowl and mix again. This can sit overnight if you are making it the night before. Heat oven to 350 and if using a crust, bake it first for 10 minutes. Remove from oven and pour in spinach mixture. Return to oven and bake for 45 minutes. Check after 20 minutes and cover crust with pie covers to prevent burning, finish baking til golden brown. Let cool and serve while warm or room temperature.

Spinach, onions and garlic

Beat cream cheese with milk until smooth

Beat in eggs and add spices

Pour mixture into pie plate and refrigerate overnight or bake at once

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