Spinach And Cream Cheese Pie
|Cream cheese||3 Ounce, softened (1 Small Package)|
|Half and half||1 Cup (16 tbs) (Also Called Light Cream)|
|Soft bread cubes||1⁄2 Cup (8 tbs), lightly packed|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
|Eggs||2 , slightly beaten|
|Cooked spinach||1 1⁄4 Pound, very well drained and finely chopped (1 Cup)|
|Onion||1 Large, finely chopped|
|Mushrooms||1⁄2 Pound, finely chopped|
|Unbaked pastry shell||1 (About 9 - 10 Inch)|
Mash cream cheese with a fork and gradually blend in half-and-half.
Add bread cubes, Parmesan cheese, and eggs to cream cheese mixture and beat with a rotary mixer or wire whip to break up bread pieces.
Stir in the spinach.
Melt butter in a wide frying pan and cook onion and mushrooms until lightly browned, stirring frequently; add tarragon when vegetables are soft.
Blend hot vegetables with spinach mixture.
Salt to taste.
Pour vegetable filling into pastry shell.
Bake on lowest rack in a 400° oven for 25 minutes or until crust is well browned.