1 pie crust, refrigerated
¼ cup onion, chopped
2 tbsp olive oil
½ cup spinach, frozen, thawed
½ cup tomato, sliced
½ cup ham, cubed
3 eggs
1 can evaporated milk, (12-oz)
½ cup Italian-blend cheese, shredded
1 clove garlic, minced
salt and pepper , to taste
½ cup olives, optional
½ cup chives, chopped, for topping
Preheat 450 degrees F. Bake pie crust in a 9-inch glass pie plate for 7 to 8 minutes.
Reduce temperature to 350 degrees F. Heat olive oil in a medium saucepan over medium heat.
Add onion and cook for 3 to 4 minutes.
Add all of the vegetables and ham to pan.
Toss together to heat through.
Remove from heat.
Lightly beat eggs with evaporated milk. Set aside.
Layer ham and veggie mixture, cheese and garlic on crust.
Pour egg mixture over filling and season with salt and pepper.
Gently set pie pan on a rimmed baking sheet and bake for 30 to 35 minutes, or until set.
Remove from oven and let stand on cooling rack about 10 minutes before cutting.
Sugar: 5g
:
Calcium: 151mg
Calories: 273kcal
Carbohydrates: 17g
Cholesterol: 81mg
Fat: 19g
Fiber: 1g
Iron: 1mg
Potassium: 250mg
Protein: 10g
Saturated Fat: 6g
Sodium: 408mg
Vitamin A: 590IU
Vitamin C: 5mg
