I’ve made this spinach tart a few times over the past year. It’s from Paul McCartney’s cookbook, Meat Free Mondays. I think I saw it in a magazine at a doctor’s office and then came home and printed it off the Internet.
With just a few basic ingredients, including a box of pre-made pie crusts, it comes together very easily. I usually serve it for dinner, and pack slices of it for an easy lunch at my desk the next few days.
It’s not as eggy as a quiche, and it has dijon mustard in it, which gives it a really unique savory flavor. You sauté the onions and spinach in butter so the whole thing is buttery, spinachy and cheddar. How’s that for food critique skills? Buttery. Spinachy. Cheddary. And oniony.
Click here for the recipe.