1 (9 inch) unbaked whole wheat pie crust
1 tbsp avocado oil
2 small onions, chopped
2 cloves minced garlic
½ cup chopped frozen spinach
1 can diced tomatoes, rinsed and drained
2 tbsp whole wheat pastry flour
2 tsp dried basil
3 eggs, beaten
½ cup milk
½ tsp salt
¼ tsp black pepper
1 ½ cups shredded cheese, divided
1
Preheat oven to 400F.
2
Heat avocado oil in a large skillet over medium high heat. Add in onion and cook until caramelized. Add in garlic and stir until fragrant. Add in chopped spinach and mix well.
3
Once canned tomatoes are rinsed and drained, add them to skillet along with pastry flour and basil. Mix well and turn off flame.
4
In a bowl, whisk together eggs, milk, salt, and pepper.
5
Scatter 1 cup of shredded cheese on the bottom of your pie crust. Then add vegetable mixture on top. Follow with the egg mixture. Finally, sprinkle the remaining 1/2 cup cheese on top.
6
Bake for 30 minutes or until top is golden. Cool a bit before serving so crust doesn't fall apart. Enjoy!
CategoryBreakfast, Child-Friendly, Entrées
Ingredients
1 (9 inch) unbaked whole wheat pie crust
1 tbsp avocado oil
2 small onions, chopped
2 cloves minced garlic
½ cup chopped frozen spinach
1 can diced tomatoes, rinsed and drained
2 tbsp whole wheat pastry flour
2 tsp dried basil
3 eggs, beaten
½ cup milk
½ tsp salt
¼ tsp black pepper
1 ½ cups shredded cheese, divided
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