- Paté Brisée1 cup all-purpose flour
- 1 tsp sugar
- 1/4 tsp salt
- 3 Tbs butter
- 4 Tbs cold water
- Filling1/2 cup diced shallots
- 1 cup shredded spinach
- 1/2 cup shredded arugula
- 1 cup sliced mushrooms
- 1 Tbs olive oil
- 3/4 cup 2% milk
- 3/4 cup half and half
- 2 whole eggs
- 2 egg whites
- 3/4 tsp salt
- 1 tsp black pepper
- 1/2 tsp ground or grated nutmeg
- 1 tsp minced lemon peel
- 1/3 cup shredded mozzarella cheese
- 1/4 cup whole-wheat bread crumbs
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350°.
- In a small bowl, combine flour, sugar and salt. Mix well. Using a pastry cutter, blend in butter until mixture is crumbly and pea-sized. Add cold water, 1 tablespoon at a time and mix gently and briefly with a fork after each addition. Mixture should begin to bind together after the last tablespoon of water is added. If too dry, add 1 more tablespoon water. Gather mixture into a ball and let rest for 5 minutes in the refrigerator.
- Lightly flour a flat surface and roll dough into a large circle, 12 to 14 inches in diameter. Gently press into a 9" pie pan and flute edges. Bake for 10 minutes or until crust is just beginning to turn golden brown.
- In a large sauté pan, sauté shallots, spinach, arugula and mushrooms in olive oil over medium heat until tender, about 2 minutes. Set aside.
- In a large bowl, combine milk, half and half and eggs and beat until well combined. Add salt, pepper, nutmeg, lemon peel, cheeses, bread crumbs and sautéed vegetables.
- Pour into baked pie shell and bake for 30 minutes or until filling is set. A knife inserted in the center will come out clean. Let cool slightly and cut into 8 slices.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.