Ingredients Print this recipe
- 1 package pre-made refrigerated pie crusts
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch cayenne pepper
- pinch ground nutmeg
- 3 eggs
- 1 cup fresh spinach leaves
- 1 tomato, diced
- 1/2 cup DI LUSSO® Diced Reduced Sodium Ham
- 1/4 cup DI LUSSO® Shredded Pepper Jack Cheese
- 1/4 cup shredded mozzarella cheese
Directions
Heat oven to 375°F. Prepare refrigerated pie crust dough as directed on package. Cut 6 circles out of dough that are 1/2” inch larger than the opening of mini pie pans. Press pie crusts into individual pie pans. With the dough hanging over the edge, turn the edges up inside of the pan. Line each pan with parchment paper and fill with pie weights or dried beans to partially bake the crust and prevent shrinking. Bake 15 minutes or until light brown. Carefully remove pie weights and parchment paper.
In mixing bowl, whisk together cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs. Divide spinach, tomatoes, ham and cheese evenly into each pie crust. Pour milk mixture over each. Do not over fill, keep 1⁄4” inch space at top for filling to expand. Bake 20 to 25 minutes or until center is set and crust is golden. Cool and serve warm or at room temperature.