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.