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Caribbean Spinach and Alpine Tart

Servings: 6


3 eggs
3/4 cup milk
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 1/2 cups (6 ounces) shredded Wisconsin alpine-style cheese
3/4 cup coarsely chopped walnuts
2 tablespoons chopped sun-dried tomatoes (drained from oil-packed)
1 1/2 teaspoons Caribbean jerk seasoning
1 frozen prepared pie crust (9 inches)

Cooking Directions:

In a large bowl whisk together the eggs and milk. Stir in the remaining ingredients, except the pie crust. Pour mixture into the pie crust. Bake at 425° F for 30 minutes or until golden brown.

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