Zucchini Spinach Pie
I've been making this simple dish for years and I recently revamped it. It had been a while since I made it and when I had my first bite this afternoon I remember why it was a staple in my kitchen for years. It is easy to make, super tasty, heats up easily and travels well to potlucks (where it is always a hit). You can add a pie crust if you want for a full-on quiche, but I find the dish is rich enough I don't miss the crust.
Note: This recipe is designated "ME" for Mindful Eating and is generally lower in fat and calories than some of my other recipes. You can search for other mindful recipes in the navigation bar above under Food Love, Recipes and Mindful Eating.
Prep Time: 10 minutes
Yield: About 2 Cups
Ingredients
5 oz Sharp Cheddar Cheese, shredded
4 oz Monterey Jack Cheese, shredded
2 Tbsp Red Pimentos
3 Tbsp Plain Greek Yogurt
5 Tbsp Sour Cream
Freshly Ground Sea Salt
Freshly Ground Black Pepper
Directions
In a large bowl combine Cheeses, Pimentos, Greek Yogurt and Sour Cream. Add Salt and Pepper to taste, continue to add a little at a time until you meet your desired flavor. I like mine with a lot of Pepper.
Serve with Celery Sticks, Multigrain Crackers or Bread (Note: Pimento Cheese makes a fantastic Grilled Cheese). Keep refrigerated between servings. Enjoy!
Zucchini Pie 1
