Ingredients
1 uncooked 9-inch pie crust or spray a 9-inch pie pan with olive oil and sprinkle with 1/2 cup dry breadcrumbs
2 tablespoons olive oil
1/2 cup onions, chopped
1/2 pound mushrooms, sliced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup red bell pepper, choppped
3 eggs
1 (15-ounce) container ricotta cheese
4 ounces mozzarella cheese, grated
1 cup Parmesan cheese
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Preheat oven to 350°.
Heat olive oil in a large skillet. Add onions and mushrooms and saute until mushrooms begin to brown. Stir in spinach, honey, salt, pepper, nutmeg and bell pepper. Continue to cook until all liquid from spinach evaporates. Remove from heat.
In a large bowl whisk eggs until well beaten. Add cheeses and whisk until well combined. Stir in spinach mixture. Spoon into pie crust or on top of breadcrumbs in pie plate.
Bake about 40 minutes until center is set and pie is golden on top. Remove from oven and let stand about 10 minutes before cutting.
Heat olive oil in a large skillet. Add onions and mushrooms and saute until mushrooms begin to brown. Stir in spinach, honey, salt, pepper, nutmeg and bell pepper. Continue to cook until all liquid from spinach evaporates. Remove from heat.
In a large bowl whisk eggs until well beaten. Add cheeses and whisk until well combined. Stir in spinach mixture. Spoon into pie crust or on top of breadcrumbs in pie plate.
Bake about 40 minutes until center is set and pie is golden on top. Remove from oven and let stand about 10 minutes before cutting.
