Onion, Bacon and Spinach Tart


  • 1 piecrust
  • 4 slices bacon, cut crosswise into ¼-inch slices
  • 6 cups baby spinach
  • 1½ pounds yellow onions (about 4), halved and cut crosswise into ¼-inch slices (6 cups)
  • ¾ teaspoon salt
  • ¼ teaspoon dried thyme
  • 3 eggs
  • ¾ cup half-and-half
  • ¼ teaspoon black pepper
  • ¼ cup shredded Gruyere cheese
  1. Heat oven to 375°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, ¼ 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 ½ teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375°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.

Makes: 8 servings

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