This breakfast dish is a crowd pleaser at the Adams House. The recipe can be found on page 40 our our cookbook Our Texas Table. It is vegetarian and the crust can be substituted for a premade crust if needed.
1 1/2 C. grated cheddar cheese
3/4 C. flour
1/2 tsp. salt
1/4 tsp. dried mustard
1/2 C. butter, melted then cooled
1/2 C. milk
1/2 C. half and half
1/4 C. onion, chopped
1 tsp. salt
1/2 tsp. nutmeg
1 red bell pepper, diced
10 oz. fresh baby spinach, chopped
3 eggs at room temperature, lightly beaten
Preheat an oven to 400F. Mix the crust ingredients together. Knead and press into a pie pan and set aside. Combine the milk, half and half, onion, salt, nutmeg, and red bell pepper in a medium sauce pan. Heat while stirring gently but do not boil. Add the eggs and stir. Add the spinach and stir gently. Pour mixture into prepared pie pan. Bake in preheated oven for 15 minutes. Reduce heat to 325F then bake for an additional 25 minutes.