Submitted by Carmen Leslie
Spinach and mushroom pie
Serving: 6
Ingredients
- 2-3 sheets puff pastry
- 8 eggs
- 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
Instructions
- Line slow cooker with baking paper then line with puff pastry.
- Combine ingredients together and add the egg mix to cooker.
- Fold over pastry edges and use more pastry to complete the lid of the pie.
- Cook on high for 3 hours or until egg is set (use tea towel under lid)
- Finish pie in a hot oven until pastry is golden and cooked through.
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