This spinach and onion tart contains 2 key shortcuts: the crust and chopped spinach are both from the freezer. Add eggs, onions, dried thyme, milk and cheese, all things I usually have on hand, and you've got an elegant dinner for 2 with plenty of leftovers for a quick, straight-from-the-fridge breakfast (this is delicious cold). It's almost a quiche, but the ratio of vegetables to eggs is high; the eggs are just holding everything else together.
First, I heated my oven to 350F. I started with a thoroughly thawed prepared pie crust. The , calls for making your own crust, but I like shortcuts. Mine cracked a bit when I unrolled it, but I ran over it a few times with the rolling pin and that sealed them up. I flopped my crust into a removable-bottom 9-inch tart pan and folded the edges of the crust in, to make a double thickness of crust along the outer edge of the tart. I put that in the fridge while I prepared the rest of the ingredients.
I heated some olive oil in a medium skillet, then added 1/4 cup minced red onion. I cooked that for a few minutes to soften, then added 1/2 big bag frozen chopped spinach (about 1 1/2 cups), a few pinches of salt, a couple grinds of black pepper and 1/2 teaspoon dried thyme. Cooked that to thaw the spinach and evaporate most of the moisture. Then I set it aside to cool while I mixed the custard.
In a medium bowl, I mixed 4 eggs, 3/4 cup milk, 3/4 cup mixed grated cheese (I had Parmesan, mozzarella and asiago) and 1/2 teaspoon salt. Mixed in the spinach mixture, poured it into my chilled tart crust and baked at 350F for 45 minutes, until the middle is no longer wet. Let it cool for at least 15 minutes before slicing.
My daughter nibbled on a bit of this, but my son wouldn't touch it. Todd and I really enjoyed it, though. It was even nicer to have it all sliced up in the fridge for quick breakfast that included some vegetables and a little bit of protein. The crust was tender, the filling firm and so full of spinach, cheese and onions that I wasn't really aware of the eggs. (Not that eggs are a bad thing; this was just different.)
A few more flavor combinations: