Yorkshire Pudding Pie
|
Cooking time: 45 minutes for menu Cooking schedule: see below for "menu" instructions |
Assuming you are either cooking a lot or a little and traveling, tonight's dinner is super easy. A bit of prep work and then into the oven for half an hour - while you get everything else organized. ;-))
Yorkshire Pudding Pie Time: 45 minutes
I use a bit of sausage in this but you could easily use cooked chicken, beef or ham; just not too much or it won't 'puff' properly. Any leftovers are great for breakfast!
6 oz sausage, or 2 Italian sausages, casings removed if you have to buy more freeze in small pkg
1/2 medium onion from Tuesday
1/2 green pepper from Monday
2 cloves garlic
1 package frozen, chopped spinach, 9 - 10 oz, or equivalent if you can buy it in bags of frozen balls
1 tsp dried basil
2 tomatoes
1/2 cup shredded cheese, (2oz, 60gr)
2 eggs
1 cup milk
1 cup flour
pinch nutmeg
1/4 tsp salt
2 tbs olive oil
Peel and chop onion and garlic. Chop pepper. Heat 1 tbs olive oil in medium nonstick skillet over medium-high heat. Add onion, pepper and garlic and sauté until tender. Add sausage and brown, breaking it up as it cooks. When done remove from heat. Thaw spinach and squeeze dry. Add to meat mixture along with basil and mix thoroughly.
Slice tomatoes thinly: 5 - 7 slices per tomato. In medium bowl lightly beat eggs with wire whisk. Add milk, flour, salt and nutmeg. Beat lightly to just combine; a few lumps are okay - over-beating is not. Put remaining 1 tbs olive oil in 10-inch glass baking dish and run it around to coat the bottom. Pour in the batter mixture. Spoon meat/spinach mixture over top to within 1 inch of sides of dish. Layer tomatoes on top of meat and sprinkle with cheese. Bake at 425F (215C) for 30 minutes or until edges puff up and are golden brown. Cut into wedges and serve.
top of page
Cooking schedule: 45 minutes |
Prepare baking dish, pour in batter |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
