Highly Protective Spinach-Tomato Pie

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Cook time: 

Serves: 

Description
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Ingredients

 * 1 x 10-oz. can refrigerated pizza crust
 * 1 x 10-oz. pkg. frozen chopped spinach, thawed, drained and squeezed dry
 * ¼ cup low-fat sour cream
 * 2 tbsp minced shallots
 * 1 cup evaporated skim milk
 * ¼ tsp salt
 * ⅛ tsp freshly ground black pepper
 * 2 large egg whites
 * 1 large egg
 * 2 ripe medium-sized tomatoes, thinly sliced
 * ⅓ cup shredded low-fat monterey jack cheese

Directions

 * 1) Preheat oven to 350°F.
 * 2) Coat 9-inch pie plate with cooking spray.
 * 3) Shape dough into 4-inch circle; cover with kitchen towel; let stand 5 minutes.
 * 4) Roll into 11-inch circle on lightly floured surface.
 * 5) Fit into pie plate, and flute rim.
 * 6) Mix spinach, sour cream and shallots in mixing bowl.
 * 7) In separate bowl, whisk together milk, salt, pepper, egg whites and egg.
 * 8) Stir ⅓ cup milk mixture into spinach mixture.
 * 9) Spoon spinach mixture into bottom of prepared crust.
 * 10) Add layer of tomatoes, and top with cheese.
 * 11) Pour remaining milk mixture over cheese.
 * 12) Place pie plate on baking sheet.
 * 13) Bake 45 minutes, or until set.
 * 14) Let stand 10 minutes before serving.