Bacon, Spinach, Onion Tart
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1 piecrust
4 slices of bacon, cut crosswise into 1/4 inch slices
6 cups baby spinach
2 small yellow onions
3/4 teaspoon salt
1/4 teaspoon thyme
3 eggs
3/4 cup half and half
1/4 teaspoon black pepper
1/4 cup shredded gruyere cheese
Heat oven to 375 degrees.
Prepare pie crust in pan.
Heat a large non-stick skillet over medium heat. Add bacon to skillet and cook, stirring oftern, for 8 minutes. Add spinach to skillet and cook 1 minute, stirring until wilted. Using a slotted spoon remove bacon mixture to a paper-towel lined plate.
Return skillet to medium heat and add onions, 1.4 teaspoon salt and the thyme. Cover and cook over medium heat, stirring occasionally, until onions are browned. Remove from heat and allowed to cool, uncovered, for 5 minutes.
Whisk together eggs, half and half, pepper and remaining 1/2 teaspoon salt. Stir in bacon/spinach mixutre and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375 degrees for 15 minutes. Reduce heat to 325 degrees and continue to bake for 20 minutes.
Heat broiler. Sprinkle tart with Gruyere and broil for 2 minutes. Let stand for 5 minutes before slicing and serving.
(From family circle magazine)
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