| 1 | In a 2-quart pan, bring water, butter, and salt to a boil. |
| 2 | When butter melts, remove pan from heat and add flour all at once. |
| 3 | Beat until well blended. |
| 4 | Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. |
| 5 | Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. |
| 6 | Add cheese and beat until well mixed. |
| 7 | Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. |
| 8 | Spread evenly over bottom and up sides of pan. |
| 9 | Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. |
| 10 | With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. |
| 11 | Remove pan from oven and cool completely. |
| 12 | Remove crust from pan. |
| 13 | Prepare egg-vegetable salad. |
| 14 | In a bowl, stir all ingredients except eggs together as listed. |
| 15 | Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. |
| 16 | Line bottom and sides of boat with spinach leaves. |
| 17 | Cut each tomato in half. |
| 18 | Pile egg salad over spinach and garnish with cherry tomatoes. |
| 19 | Cut boat in thick wedges. |
| 20 | Per serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories |
