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180 mL (3/4 cup) 35% cream
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) cayenne pepper
1 mL (1/4 tsp) grated nutmeg
2 mL (1/2 tsp) dried basil
1 mL (1/4 tsp) dried oregano
60 mL (1/4 cup)
, coarsely grated Saputo Cheddar cheese 45 mL (3 tbsp) extra-virgin olive oil
1 small white onion, finely chopped
1 garlic clove, finely chopped
2 small zucchini, sliced (1 yellow, 1 green)
250 mL (1 cup) spinach, cooked, dried and chopped
1 x 23 cm (9 in) pre-baked pie shell
balls, sliced Saputo Bocconcini cheese 3 Italian plum tomatoes, peeled, seeded and sliced
4 fresh basil leaves, snipped
125 mL (1/2 cup) pine nuts, toasted
Preheat oven to 180°C (350°F).
Place eggs, cream, salt, cayenne pepper, nutmeg, dried basil, oregano and Cheddar cheese in a bowl. Beat with an electric mixer for 3 minutes at medium speed.
Heat olive oil in a frying pan. Sauté the onions, garlic, zucchini and spinach.
Arrange Bocconcini cheese slices, tomato slices and sautéed vegetables in the bottom of the pie shell.
Pour the egg mixture over the vegetables.
Bake for 30 minutes or until set.
Remove from oven. Garnish with snipped basil leaves and toasted pine nuts.
Serve hot with a green salad.