Posted by on Mar 24, 2013 in Blog | 1 comment

 

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Irish Cheddar Spinach Pie

Crust:

1 Cup Almond Meal

½ Cup Flax Ground Meal

1 tsp xanthum gum

3/4 Cup Tapioca Flour

salt

¼ Cup Olive Oil + 1 Tab

1 tsp baking powder

1 Tab Water

350*

Mix dry ingredients together. Add wet into dry and mix. Press the mixture into a tart shell and bake for 15 min. Let cool

 

Filling:

5 eggs

1 lg Shallot minced

4 Garlic minced

Frozen Spinach 1 pck, thawed and squeezed

¼ Cup Heavy Cream

2 Tab butter

pinch of nutmeg

4 cloves minced garlic

Aged Gouda ½ Cup Grated

Parmesan ½ Cup Finely Grated

Cahill Irish Cheddar Sliced about slices

 

*Sautee Shallots and garlic with butter until softened about 4 min. and set aside

*Sprinkle the ½ Cup Gouda on crust cooled crust

*In a lg. bowl add egg, cream, Parmesan, a pinch of nutmeg ,  the drained and squeezed out spinach and the sautteed garlic and shallots. Stir to incorporate and pour on top of the Gouda sprinkled crust. Top with slices of the Irish Cheddar. Bake 30 min

After it cooks I sliced up some more slivers of the cheddar to lay on top of the pie and let the heat from the pie melt them.

 

This Saturday the ingredients we chose to play with were:

*Egg

*Butter

*Almond Meal

 

Check out www.breadandburrow.com to see what Kate cooked up with these lovely elements!!