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Onion, Bacon and Spinach Tart

Onion, Bacon and Spinach Tart

Nutrition Facts
  • cal. (kcal) 295
Onion, Bacon and Spinach Tart
  • Makes: 8 servings
  • Prep: 10 mins
  • Cook: 34 mins
  • Bake: 15 mins at 375°F
  • Bake: 20 mins at 325°F
  • Broil: 1 min to 2 mins
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by 4 people
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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

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.

Nutrition Information for Onion, Bacon and Spinach Tart

Servings Per Recipe: 8
PER SERVING: 295 cal., 17 g total fat (7 g sat. fat), 107 mg chol., 483 mg sodium, 26 g carb. (3 g fiber), 8 g pro.

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