Goat Cheese and Spinach Tart

Ingredients

1/2 cup chopped onion

1 tablespoon olive oil

3 cups stemmed and washed spinach

5 eggs

1 1/2 cups fresh soft goat cheese

2 cups heavy cream

salt to taste

freshly-ground white pepper, to taste

1 (9-inch) prebaked plain tart shell

2 tablespoons snipped chives

2 tablespoons finely-diced red bell pepper

Preparation

Preheat oven to 350 degrees.

In a skillet cook onion in oil until tender, 5 minutes; add spinach, a handful at a time, stirring. Cook until spinach wilts, releases its liquid, and liquid evaporates. Transfer to a bowl to cool. In another bowl beat eggs with goat cheese to blend thoroughly, add cream and stir in cooled spinach mixture; season with salt and pepper. Fill tart shell.

Bake 30 minutes, until custard is firmly set on sides, but still slightly moist in center. Cool on a rack about 10 minutes before cutting into wedges. Serve garnished with snipped chives and diced red pepper.