Use one of our Black & Decker Toaster Oven
1 round of refrigerated pie pastry
1 medium red pepper, chopped
2 large shallots, chopped
2 tsp. olive oil
2 ½ cups coarsely chopped fresh baby spinach leaves
2 large cloves garlic, minced
1/3 cup loosely packed chopped fresh basil leaves
½ tsp. salt
½ tsp. coarsely ground black pepper
3 large eggs, slightly beaten
1 cup evaporated low fat milk
2 cups shredded low fat Italian cheese blend
Preheat toaster oven at 375º F. Roll out pastry dough to fit 9-inch glass pie plate with standing rim. Flute edges as desired. Bake the empty pastry shell for 8 minutes. Remove to cooling rack.
Heat electric skillet to 400º F. Cook red pepper and shallots in oil several minutes to soften. Add spinach and garlic. Cook 1 minute to soften spinach.
In large bowl, blend eggs, milk and cheese. Stir in spinach mixture. Spoon into partially baked crust. Place in oven and cover loosely with aluminum foil, gently folding edges over crust without touching the cheese mixture. Bake at 375º F. for 35 minutes or until filling is puffed and set.
Cool on rack for 10 minutes before serving.
Makes 8 servings.
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