Thursday, January 31, 2013

This is delicious! Makes for a great brunch item or serve a nice salad with it for a great dinner! Enjoy :)


1 refrigerated pie crust          

5 tablespoons, butter

9 ounces baby spinach

½ cup chopped onions

3 cloves fresh garlic, minced

2 cups sharp cheddar, grated

2 eggs

2/3 cup heavy whipping cream

1 teaspoon Dijon mustard

1 teaspoon each of salt and pepper

3 to 4 small tomatoes, sliced thin (I use Campari tomatoes)

Line a tart pan or a pie pan with pie crust and bake at 400 for 10 minutes then take out of the oven and set aside.  In a large skillet, cook the spinach and onion in the butter just until the spinach is wilted (about 4 minutes).  Add the garlic and sauté for 1 more minute.  Spread this mixture over the bottom of the pie crust.  In a large bowl, using a hand mixer, mix eggs, cheese, cream, mustard and seasonings well and pour over spinach mixture.  Place the tomato slices on top and bake at 400 for 25-35 minutes.  Let stand for 10 minutes before slicing.


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