Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Sufficient Pastry for 9-inch double crust pie |
| 1 pack | (300 g) frozen chopped spinach, thawed, squeezed dry |
| 1 cup | Shredded Swiss cheese |
| 6 slices | Crisp crumbled bacon |
| ¼ cup | Chopped onion |
| 1½ cup | Undiluted Carnation Evaporated Milk |
| 3 \N | Eggs |
| 3 tablespoons | Flour |
| 2 tablespoons | Butter, melted |
| 1 teaspoon | Salt |
| 1 tablespoon | Grated Parmesan cheese |
Roll out pastry; cut into twelve circles. Set each circle loosely into large 3-inch muffin cup; chill. Toss together spinach, Swiss cheese, bacon and onion; spoon into pastry shells. Place e. milk, eggs, flour, butter and salt in blender container. Cover and blend until smooth. Pour over cheese mixture in shells; sprinkle with Parm. cheese. Bake in 375 oven 30 to 35 min. or until set. Makes 1 dozen.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod" <lprescod@...> on Feb 26, 1997.