Spinach Tart (Adapted from "The Meat Free Monday Cookbook" by Paul McCartney)

• 1 Ready-to-bake pie crust
• 1 medium onion, finely chopped
• 5 ounces baby spinach, coarsely chopped
• 4 tablespoons butter
• 2 cups grated cheddar cheese
• 2 whole eggs, plus 2 egg yolks
• 2/3 cup heavy cream
• 1 teaspoon dijon mustard
• salt and pepper, to taste

1. Preheat your oven to 400 degrees Fahrenheit. Line a tart pan or a pie pan with the crust, and bake for 12 minutes.

2. Melt the butter in a skillet over medium/high heat. Sauté the onion until soft and translucent.

3. Remove the skillet from the heat and stir in the chopped spinach until completely combined. Spread the

spinach/onion mixture onto the bottom of the pie crust.

4. In a blender or food processor, combine the cheese, eggs & yolks, cream, mustard and salt and pepper. Pour over

the spinach/onion and return to the oven for 22-26 minutes, until the top is golden. Turn off the heat and leave in

the oven for an additional 5 minutes.

To freeze: cut the pie into slices and freeze individually, wrapped in parchment and placed into a freezer bag. To serve,

defrost completely and reheat in your microwave.