Print
Email
Add a photoServings: 8
Ingredients
- 1/2 c. Minced onion
- 1 Tbsp. Extra virgin olive oil
- 3 c. Stemmed and washed spinach
- 5 x Large eggs
- 1 1/2 c. Fresh goat cheese see * Note
- 2 c. Heavy cream Salt to taste Freshly-grnd white pepper to taste
- 1 x Nine-inch prebaked plain tart shell
- 2 Tbsp. Snipped chives
- 2 Tbsp. Finely-diced red bell pepper
Directions
- Preheat oven to 350 degrees.
- In a skillet cook onion in oil till tender, 5 min; add in spinach, a handful at a time, stirring. Cook till spinach wilts, releases its liquid, and liquid evaporates. Transfer to a bowl to cold. In another bowl beat Large eggs with goat cheese to blend thoroughly, add in cream and stir in cooled spinach mix; season with salt and pepper. Fill tart shell.
- Bake 30 min, till custard is firmly set on sides, but still slightly moist in center. Cold on a rack about 10 min before cutting into wedges. Serve garnished with snipped chives and diced red pepper.
- This recipe yields 8 to 10 first course servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 214 | |
| Calories from Fat 125 | 58% |
| Total Fat 14.18g | 18% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 312mg | 13% |
| Potassium 86mg | 2% |
| Total Carbs 8.69g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.14g | 1% |
| Protein 12.78g | 20% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
