Ingredients:
1 pastry for double-crust pie
2 tablespoons butter
1 box frozen spinach, thawed and drained well
1 cup shredded swiss cheese
3 eggs
1 cup half-and-half cream
salt and pepper
Directions:
Line 3 tart tins with pastry.
Brush pastry with 2 tbsp.
melted butter and refrigerate for 30 minutes before filling.
Add 1 teaspoon of drained spinach to each shell.
Top each tart with cheese.
Beat 3 eggs and 1 cup half and half cream.
Add salt and pepper to taste.
Spread 1 tablespoon of mixture into tart shells.
Bake at 375F for 20 to 25 minutes.
Servings: Serve
Time preparation: 40 min.
Time total: 60 min.