September 22, 2014
3 hrs 15 mins
2-3 sheets puff pastry
150 ml light cream
1 cup grated tasty cheese
Approx 2 cups baby spinach leaves
1 cup sliced mushrooms
Sliced spring onion, salt and pepper to taste
1Line slow cooker with baking paper then line with puff pastry.
2Combine ingredients together and add the egg mix to cooker.
3Fold over pastry edges and use more pastry to complete the lid of the pie.
4Cook on high for 3 hours or until egg is set (use tea towel under lid)
5Finish pie in a hot oven until pastry is golden and cooked through.
Submitted by Carmen Leslie
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