January 12, 2010

recipe: spinach & gruyere tart

Here you go, Meg!

1 9-inch frozen pie shell
1 tsp olive oil
2 cups diced onion
1 cup reduced fat milk
3 large eggs
1 cup gruyere cheese, shredded
1/2 tsp garlic powder
1/2 tsp worcestershire sauce
1/8 tsp salt
1/8 tsp black pepper
1 10-oz package frozen chopped spinach, thawed and water squeezed out

Bake pie shell according to package instructions.
Meanwhile, heat oil in a large skillet. Add onions and saute on medium-high for 10 minutes, until they're caramelized. Remove. Let cool slightly.
Whisk milk, eggs, cheese, garlic powder, worchestershire sauce, salt & pepper. Add onions and spinach.
Pour egg mixture into cooled pie shell and bake 45 minutes in a 350 degree oven until an inserted knife comes out clean.

Serve warm or at room temperature. Leftovers will keep refrigerated for 2-3 days.

(Recipe adapted from Parents magazine. )

8 comments:

Minnie said...

Yum! This sounds delicious. This is just in time for the weekly shopping expedition. I love eggs and will find any excuse to eat them for dinner.

Wishful Nals said...

yum! thanks for sharing!

Dionne said...

MUST
TRY
THIS
RECIPE
!!!!!!!

mary said...

Yum! This looks really good! I will definitely be trying this. :)

nifer said...

Sounds so fancy, but looks so simple! I'm impressed, Kristin! Thanks for sharing the recipe, I'm going to have to try it. What did you serve with it?

Kristin @ Contented Me said...

I hope you do all try it!

Nifer - I served it with glazed carrots. Really simple, too: Just add a bag of frozen carrots to a tall sided frying pan with 1/2 cup water and 3 tbsps of brown sugar. Bring to a boil for about 5 minutes and then simmer until carrots are tender and sauce thickens. Very tasty!

ellywallin said...

I actually was peaking around on the Internet for a recipe like this after you told me about it! Glad to see you shared it here. I bet if you added mushrooms or artichokes that it would be good too. can you tell I'm inspired by your food posts? I have a problem.

Kristin @ Contented Me said...

Thanks, El! I bet your right and really want to try it with artichokes.