Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Pillsbury Ready to Bake Pie crusts |
| 8 \N | Eggs; beaten |
| 1 cup | Milk |
| 1 teaspoon | Onion flakes |
| \N \N | One 8 ounce package shredded mozzarella |
| 2 packs | Stouffers Spinach Souffle |
| ½ cup | Half & Half |
| ½ cup | Heavy cream |
| 1 pack | (8 oz) shredded Swiss cheese |
| 1 small | Pack pine nuts |
Heat Spinach Souffle in frying pan over low heat until liquefied. Combine other ingredients and add to spinach. Pour into pie crusts, sprinkle with pine nuts. Bake for 50 minutes at 375 degrees or until toothpick inserted in middle comes out clean. Serve slices on bed of red leaf lettuce with garnish of sliced strawberries and grapes.
Recipe by: Lisa
Posted to MC-Recipe Digest by MeLizaJane <MeLizaJane@...> on Apr 30, 1998