Ingredients:

4 eggs, beaten

1 cup whole milk, heated 

8 oz. sliced Yukon Gold potatoes, blanched

1 cup  Ripe Olives, halved

1 cup chopped fresh spinach

3⁄4 cup grated Gruyère cheese 

1 1⁄2 tsp. chopped sage

kosher salt and ground black pepper to taste

1 (9-inch) prepared pie crust

 

Directions:

In a large mixing bowl, whisk together eggs and milk. Stir in potatoes, California Black Ripe Olives, spinach, cheese and sage. Season to taste with salt and pepper and pour into prepared pie crust.

Bake in a 375 ? F oven for 40- 45 minutes. Cool on a rack for 5-10 minutes, then cut into wedges. Serve warm or at room temperature. Serves 6.

 

Nutritional Analysis Per Serving: Calories 290, Fat 17g, Cholesterol 140mg, Sodium 580mg, Carbohydrate 21g, Protein 12g, Calories from fat 54%