Cauliflower Crust Spinach Pie

We all know that breakfast its the most important meal of the day. And if you are anything like me, BREAKFAST is your favorite meal period. I can eat breakfast food no matter what time of day it is. I just LOVE me some breakfast.

Breakfast is the meal that gets us on the right foot to start our day. It gives us the energy that we need to make it through the day. The importance of breakfast goes far and wide. Understandably, not every one is a morning person and getting out the bed can be very hard. That is where breakfast comes in. See its not the cup of coffee that and get you right in the morning. Its BREAKFAST!!!

There are things that we can do to make it just a tad bit easier to get through the mornings. That is in the form a wonderful make ahead breakfast meal. And that is exactly what we are going to make !!! Time for some CAULIFLOWER CRUST SPINACH PIE (with Feta)

What You’ll Need:

For the Crust:

1 head of cauliflower

1 tbs Parmesan cheese

2 large eggs whites

For the Filling:

6 large egg whites

2 large eggs

10 oz frozen spinach

3/4 c feta cheese

1/4 c green onion - chopped

1 tea dried oregano

1/2 tea black pepper

What You’ll Do:

For the Crust:

Preheat the oven to 400°F, and coat a a deep, 9-inch pie pan with cooking spray, reserve. Spread a clean tea towel on the counter for draining the cauliflower.

Place the cauliflower in a microwave-safe bowl and heat 5 minutes on high. The cauliflower should be tender. Transfer the cauliflower to a food processor and process mincing finely. Dump the cauliflower on the clean tea towel. Use a spatula to spread the cauliflower in a loose layer over the tea towel and let cool for 10 minutes.

While it cools, whisk the 2 egg whites with the Parmesan in a medium bowl. When the cauliflower has cooled, pull up the edges of the towel and make a bundle, and press and knead the cauliflower over the sink to remove as much water as possible, it will take a few minutes. When nearly dry, transfer the cauliflower to the bowl with the egg whites and stir to mix. Spoon into the oiled pie pan and press down with the back of the spoon to form a crust, making a rim about half an inch above the edge of the pan. Bake for 15-20 minutes. The edge will be browned and the bottom will look dry.

For the Filling:

Whisk the remaining egg whites and the whole eggs in a large bowl. Wring the water from the spinach and add to the eggs along with the feta, green onions, oregano and pepper. Stir to mix, and pour into the baked shell. Smooth the top and bake for about 35–40 minutes, until the top is puffed in the center and the eggs are cooked through. Cool on a rack for five minutes before slicing.

Laura CurryComment