1 frozen deep dish pie crust (9-inch), thawed
PAM® Original No-Stick Cooking Spray
1 medium onion, chopped (1 med = 1/2 cup)
1 cloves garlic, minced
1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
1 cup Egg Beaters® Original (1 cup = 8 oz)
1 cup fat free milk
1 tablespoon all-purpose flour
1 teaspoon dried basil leaves
3/4 teaspoon hot pepper sauce
|% Daily Value|
|Total Fat||10 g||15%|
|Saturated Fat||3 g||17%|
|Dietary Fiber||1 g||6%|
|Vitamin C||2 mg||3%|
|Vitamin A||4194 iu||84%|
Preheat oven to 450°F. Lightly prick side of pie crust with fork. Bake 5 minutes, or until lightly browned; set aside. Reduce oven to 350°F.
Spray medium skillet with cooking spray; heat over medium heat . Add onion and garlic; cook and stir 4 minutes, or until tender. Add spinach; mix well. Spoon into crust.
Combine Egg Beaters, milk, flour, basil and hot pepper sauce; pour over spinach mixture. Cover edge of crust with foil to prevent over browning.
Bake 50 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before cutting into 6 slices to serve.
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