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. )