1 refrigerated piecrust from a 15 oz. pkg.
2 boxes (12 oz. each) frozen spinach soufflé, such as Stouffer’s, thawed
4 eggs, beaten
1 1/2 cups grated Swiss cheese
Heat oven to 375°. Unroll the piecrust and press it into a 9″ pie plate or tart pan.
Combine the spinach soufflé, eggs, cheese and 1/4 teaspoon pepper in a large bowl. Pour the mixture into the prepared pie shell.
Bake until set in the center, about 45 minutes.