1 (10 oz.) pkg. chopped frozen spinach
1 (12 oz.) shredded hash brown potatoes
3/4 c. shredded cheddar cheese
1 c. frozen corn
1/3 c. chopped onions
1/4 tsp. garlic
2 tbsp. butter
3 lg. eggs, beaten
1 c. sour cream
1/4 c. milk
2 tbsp. pimiento strips

Thaw spinach, press dry. Thaw and separate hash browns. Mix with 1/2 cup cheese and press on bottom of 9" buttered pie plate; bake at 350 degrees for 15 minutes. Remove from oven.

Melt butter, add corn, onion, garlic, chopped spinach and cook until tender. Mix eggs, sour cream, milk and pimiento and remaining cheese. Add vegetables to cream mixture and mix well. Turn into potato baked shell and bake for 30 to 35 minutes, longer or until set. I double this. Serves 6 to 8. Freezes great.