Onion Bacon and Spinach Tart

From the kitchen of One Perfect Bite...I had to bring a dish to a potluck-type luncheon today. This is a yearly event, so I knew there would be a boatload of salads and macaroni dishes. Rather than contribute to the glut, I decided to strike out on my own and use the occasion as an excuse to test a recipe that has been sitting in my must-try bin for way too long a time. This tart has several virtues, the most important being how easy it is to prepare, but running a close second is its great flavor. I enjoyed this tart, but the next time I make it  I plan to use 2 or 3 additional slices of bacon and cut back just a bit on the spinach. I was in a hurry when I prepared my tarts, so rather than carefully measure the spinach I used a rather generous handful to approximate a one cup measure. As a result, my tarts were heavy on spinach, and while it gave the tarts great color, the spinach almost overwhelmed the other flavors. This is a great dish to try when you need something that comes together quickly. I do hope you'll give it a try. It is a nice change of pace from a standard quiche and I think you'll enjoy it. Here is how its made.

Onion Bacon and Spinach Tart...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 refrigerated rolled pie crust (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, divided use
1/4 teaspoon dried thyme
3 eggs
3/4 cup half-and-half
1/4 teaspoon black pepper
1/4 cup shredded Gruyere cheese

Directions:
1) Heat oven to 375 degrees F. Fit pie crust 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. Yield: 8 servings.

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