1/2 c Chopped onion
1 tb Olive oil
3 c Stemmed and washed spinach
5 Eggs
1 1/2 c Fresh goat cheese; see *
-Note
2 c Heavy cream
Salt; to taste
Freshly-ground white pepper;
-to taste
1 Nine-inch prebaked plain
-tart shell
2 tb Snipped chives
2 tb Finely-diced red bell pepper
* Note: See the ?Goat?s Cheese? recipe which is included in this
collection.
Preheat oven to 350 degrees. In a skillet cook onion in oil until tender, 5
minutes; add spinach, a handful at a time, stirring. Cook until spinach
wilts, releases its liquid, and liquid evaporates. Transfer to a bowl to
cool. In another bowl beat eggs with goat cheese to blend thoroughly, add
cream and stir in cooled spinach mixture; season with salt and pepper. Fill
tart shell. Bake 30 minutes, until custard is firmly set on sides, but
still slightly moist in center. Cool on a rack about 10 minutes before
cutting into wedges. Serve garnished with snipped chives and diced red
pepper. This recipe yields 8 to 10 first course servings.
Yields
8 servings