Spinach Tart

Recipe excepted from The Meat Free Monday Cookbook

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
2351
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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
167g
100%
Sugar
4g
N/A
Saturated Fat
58g
100%
Cholesterol
222mg
74%
Protein
42g
83%
Carbs
173g
58%
Vitamin A
743µg
83%
Vitamin B12
0.8µg
13.1%
Vitamin B6
0.3mg
16.4%
Vitamin C
20mg
34%
Vitamin D
1µg
N/A
Vitamin E
4mg
19%
Vitamin K
366µg
100%
Calcium
537mg
54%
Fiber
16g
63%
Folate (food)
196µg
N/A
Folate equivalent (total)
599µg
100%
Folic acid
237µg
N/A
Iron
12mg
69%
Magnesium
125mg
31%
Monounsaturated
65g
N/A
Niacin (B3)
12mg
60%
Phosphorus
615mg
88%
Polyunsaturated
34g
N/A
Potassium
763mg
22%
Riboflavin (B2)
1mg
87%
Sodium
2347mg
98%
Thiamin (B1)
1mg
97%
Trans
1g
N/A
Zinc
4mg
28%

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