Prep Time20 minutes
Cooking Time95 minutes
1 pre-made pie dough or shell
1 tablespoon butter
1 tablespoon olive oil
1 cup diced yellow onion
1 cup chopped fresh baby spinach
1/4 cup diced roasted red peppers
1 clove pressed garlic
Freshly ground pepper
6 large eggs
1 1/2 cups half and half
1 1/2 cups shredded Gruyere or Swiss cheese
1/2 cup PEARLS Specialties Pitted Kalamata Olives, drained and cut lengthwise
Preheat oven to 375 F.
Follow package instructions to bake one 10-inch pie crust.
Before baking, cover with a double layer of heavy-duty aluminum foil.
Place pie weights or dried beans on top. Bake until edges are lightly browned.
Allow to cool while you prepare the filling.
In a sauté pan, over medium heat, warm the butter and olive oil. Add onions, spinach, diced red pepper, garlic, and a few grinds of pepper.
Sauté and stir, until the onions are translucent and spinach and garlic are cooked, about 5 minutes. Set aside pan to cool slightly.
In a large bowl, whisk the eggs. Add half and half and whisk until well combined.
Gently stir in the shredded cheese, then the cooled vegetable mixture and the olives.
Pour filling into the pre-baked crust, and bake in a 375֯ F oven until the custard is set, about 45-60 minutes.
When done, remove and allow to cool for 10 minutes before cutting.