spinach and bacon tart

if you like spinach and would love a great recipe for a spinach tart, here is one that seems to work every time. this recipe can be adjusted to a variety of tart or pie dishes.

to save on time, i use the red box pie crust in the dairy section of the market.  thaw as directed on the package, and place in the tart pan.  place about 2 cups of shredded monterey jack, cheddar or swiss cheese on top of the unbaked crust.

then add chopped and well drained frozen spinach, or as i did for this tart, wilted in the pan fresh spinach, sauteed with chopped white onions.

this recipe is very adaptable.  instead of spinach, the tart could be made with broccoli.  next, sprinkle crispy bacon or pancetta on top of the spinach in the tart pan.  then add more cheese to fill the pan, about one more cup.  a mixture of cheeses could be used to taste. 

then, mix 3-4 eggs, or egg beaters, based on the size of the tart dish, with about 1 cup of skim milk, whole milk, or half and half. pour into the tart shell, moving the contents to allow the liquid to fill the shell evenly. 

bake the tart at 400 degrees for about 40-45 minutes, again based on the size of the pan.  larger tarts may take up to 55 minutes to bake thoroughly. 

this recipe is wonderful and can be served with a side salad, fruit or a small muffin for lunch.  i have made this recipe with many combinations, including all colors of peppers, red onions, and even just bacon and cheese.


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