Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Monday, May 28, 2012

vegetarian spinach tart

if you are looking for a great brunch dish, here is an easy spinach tart that is vegetarian and delicious.  if served with a side salad , this recipe should serve about eight slices.

the recipe comes from music legend Paul McCartney, which was adapted from the Meat Free Monday Cookbook.

preheat the oven to 400 degrees. use a 9 inch tart pan with a removable bottom, and line with your favorite tart crust.  i simply used a refrigerated crust.  bake the crust on a cookie sheet for about 10 minutes until browning.

prepare fresh or frozen spinach, either 9 ounces fresh cooked or one box of frozen warmed until wilted on the stove top with 4 tablespoons margarine.  add one finely chopped white onion and cook until soft.

spread spinach and onion over the bottom of the pie crust. 

beat in a bowl 2 whole eggs plus 2 yolks.  i use egg beaters and real yolks. add 2/3 cup of heavy cream, 1 teaspoon of Dijon mustard, and salt and pepper to taste. add two cups of grated cheddar cheese to mix.  pour over the spinach and onion and then bake in the oven for about 20 to 25 minutes.  i then usually turn off the oven and allow to heat for another 5 minutes to help set the custard.  this recipe is much thinner and lighter than a quiche, which has more body and depth.

serve and enjoy.  this is a very tasty tart that i can imagine being served in London, England with a cup of tea and a bowl of fresh fruit.

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