Onion, Bacon and Spinach Tart

By á-51

Nutrition Facts

Servings Per Recipe 8 servings


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Amount Per Serving
Calories 295
Total Fat (g) 17
Saturated Fat (g) 7
Cholesterol (mg) 107
Sodium (mg) 483
Carbohydrate (g) 26
Fiber (g) 3
Protein (g) 8

Ingredients

• Nutrition Facts
• Servings Per Recipe 8 servings
• --------------------------------------------------------------------------------
• Amount Per Serving
• Calories 295
• Total Fat (g) 17
• Saturated Fat (g) 7
• Cholesterol (mg) 107
• Sodium (mg) 483
• Carbohydrate (g) 26
• Fiber (g) 3
• Protein (g) 8
• --------------------------------------------------------------------------------
• Percent Daily Values are based on a 2,000 calorie diet
• Ingredients
• 1 refrigerated rolled piecrust (from a 15-ounce package)
• 4 slices bacon, cut crosswise into 1/4-inch slices
• 6 cups baby spinach
• 1-1/2 pounds yellow onions (about 4), halved and cut crosswise into 1/4-inch slices (6 cups)
• 3/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 3 eggs
• 3/4 cup half-and-half
• 1/4 teaspoon black pepper
• 1/4 cup shredded Gruyere cheese

Preparation

Step 1

Directions
1. Heat oven to 375 degrees F. Fit piecrust into 9-inch tart pan. Trim excess crust from top edge of tart pan; refrigerate while preparing filling.

2. Heat a large nonstick skillet over medium heat. Add bacon to skillet and cook, stirring often, 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.

3. Return skillet to medium heat and add onions, 1/4 teaspoon salt and the thyme. Cover and cook 25 minutes over medium heat, stirring occasionally, or until browned. Remove from heat and allow to cool, uncovered, 5 minutes.

4. Whisk together eggs, half-and-half, pepper and the remaining 1/2 teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes.

5. Heat broiler. Sprinkle tart with Gruyere and broil for 1 to 2 minutes. Let stand 5 minutes before slicing and serving.