- 1 single crust pie or refrigerated pie crust
- 5 large eggs
- 1½ cups milk
- 3 tbsp. basil pesto
- ¼ tsp. garlic pepper
- 1 pkg. (10 oz.) frozen spinach, defrosted and squeezed dry
- ¹/³ cup minced purple onion
- ¼ cup diced pimentos
- 1½ cups shredded mozzarella and Provolone cheese blend
Preheat Black & Decker® Countertop Oven on BAKE to 425° F. Roll out pastry on lightly floured board to fit 9-inch glass pie plate. Place in plate and make a standing rim of pastry around edges. Follow package directions for baking unfilled pie crust or bake until edges are light golden brown, meanwhile, in large bowl, blend eggs, milk, pesto and garlic pepper. Stir in remaining ingredients. Spoon into pre-baked crust. Bake 7 minutes longer; reduce temperature to 325° F and bake 35 minutes longer or until pie filling is set and knife inserted in center comes out clean. Let rest 5 minutes before serving.
Makes 8 servings.
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