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