Spinach Tart

Recipe excepted from The Meat Free Monday Cookbook
Contributor
Tara Fisher

Tara Fisher

A lot of people are put off spinach as kids, partly because it is a bit strong for some children’s palates, partly because it is often murdered in the kitchen, and partly because the adults go on about how healthy it is. If this applies to you, think again. Popeye was right—spinach is good for you, being rich in iron, Vitamin A, and antioxidants—but it is also one of the tastiest vegetables around. It goes particularly well with cheese, as in this scrumptious tart.

The Meat Free Monday Cookbook edited by Annie Rigg © 2016 Kyle Books, and the photographs © Tara Fisher. Hardcover edition originally published in April 2012. No images may be used, in print or electronically, without written consent from the publisher.

4
Servings
242
Calories Per Serving
Deliver Ingredients

Ingredients

  • inch deep tart pan, lined with flaky pie dough
  • 9  Ounces  spinach
  • 4  Tablespoons  butter
  • onion, finely chopped
  • heaping cups grated Cheddar cheese
  • whole organic eggs, plus 2 yolks
  • 2/3  Cups  heavy cream
  • 1  Teaspoon  Dijon mustard
  • salt and freshly ground black pepper

Directions

Preheat the oven to 400°F. Place the lined tart pan in the oven and bake for 10–15 minutes.

Gently cook the spinach with half the butter, until wilted. Remove from the heat and chop finely.

Heat the remaining butter and cook the onions until soft. Spread the spinach and onion over the bottom of the pie crust.

Pulse together the cheese, eggs, yolks, cream, mustard, and seasoning. Pour over the spinach and onion and return to the oven for 20–30 minutes, until the top is golden.

Turn off the heat and leave on the bottom shelf for 5 minutes. Serve with a green salad.

Nutritional Facts

Total Fat
18g
26%
Sugar
2g
2%
Saturated Fat
9g
38%
Cholesterol
94mg
31%
Carbohydrate, by difference
13g
10%
Protein
7g
15%
Vitamin A, RAE
214µg
31%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
80µg
89%
Calcium, Ca
135mg
14%
Choline, total
44mg
10%
Fiber, total dietary
2g
8%
Fluoride, F
4µg
0%
Folate, total
47µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
23mg
7%
Phosphorus, P
120mg
17%
Selenium, Se
9µg
16%
Sodium, Na
502mg
33%
Vitamin D (D2 + D3)
1µg
7%
Water
71g
3%
Zinc, Zn
1mg
13%