 | | Directions | - Preheat oven to 350º F.
- Mix together corn meal and butter until it has a crumb type appearance (This can be done in a food processor, if one is available). Blend in seasoning. Add water and beaten egg and combine. If the mixture is too crumbly, add a few drops of water.
- Pat mixture into bottom of pan and up the sides or use a small pastry rolling pin to even out and press excess up sides. The crust should be thin.
- Bake 12 to 15 minutes. Cook approximately 10 minutes before adding filling. Fill bottom of crust with spinach, ham, cheese and onion.
- In a small bowl, whisk together milk, eggs, and mustard. Pour over meat mixture.
- Bake 55 to 60 minutes, or until set in center. Serve warm. Garnish as desired.
TIP: If crust is too plain, add minced green onion, garlic, fresh herbs, and seasonings.
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Prep Time: 20 minutes
Cook Time: 1 hour
Container: 9 or 10-inch round pastry pan, coat with vegetable cooking spray
Servings: 8
|  | | Ingredients | | - | | 1 cup fine corn meal |
| - | | 4 tablespoons chilled butter, cut into small pieces |
| - | | 1 large egg, beaten |
| - | | 1/2 teaspoon water, add to beaten egg |
| - | | 10 ounces frozen chopped spinach, thawed and all excess water removed |
| - | | 1/2 cup onion, minced or chopped fine |
| - | | 1 1/2 cups ham, chopped fine |
| - | | 2 cups sharp cheddar, shredded |
| - | | 4 eggs, slightly beaten |
| - | | 1 cup milk |
| - | | 1 tablespoon Dijon mustard (or spicy brown mustard) |
| - | | freshly ground pepper |
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