Adapted from
Unilever
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Crust:
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1 1/3 c
unbleached flour
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1/2 tsp
salt
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1/4 c
Smart Balance shortening
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3 tbsps
cold water
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Filling:
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1/4 c
egg whites
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2 whole
eggs
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1 1/2 c
fat-free milk
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4 ozs
reduced fat Swiss cheese, shredded
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10 ozs
frozen spinach
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thawed and squeezed dry
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7/8 oz
spring vegetable soup mix, one envelope
Preheat oven to 350. In a mixing bowl, sift together flour and salt. Cut in shortening with pastry blender until mixture is fairly coarse. Sprinkle with water, one tablespoon at a time; tossing lightly with a fork. When all water has beed added, work dough into a firm ball. Place dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle 1/8" thick and 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute. Prick bottom and sides of crust with fork; set aside. To prepare filling, combine egg whites, eggs, milk, cheese, and soup mix in a mixing bowl. Mix well. Pour into crust. Bake for one hour, or until toothpick inserted in center comes out clean.