Onion, Bacon and Spinach Tart

Onion, Bacon and Spinach Tart
Servings: 8 Prep 10 mins Cook 34 mins Bake 375°F 15 mins Bake 325°F 20 mins Broil 1 min to 2 mins


  • 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

Make It

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 Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 295, Fat, total (g): 17, chol. (mg): 107, sat. fat (g): 7, carb. (g): 26, fiber (g): 3, pro. (g): 8, sodium (mg): 483, Percent Daily Values are based on a 2,000 calorie diet.