Yield: 8 servings
|½ cup||chopped onion|
|1.00 tablespoon||olive oil|
|3.00 cup||stemmed and washed spinach|
|1½ cup||fresh goat cheese; see * note|
|2.00 cup||heavy cream|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
|1.00||nine-inch prebaked plain tart shell|
|2.00 tablespoon||snipped chives|
|2.00 tablespoon||finely-diced red bell pepper|
* Note: See the Goats Cheese recipe which is included in this collection.
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.
This recipe yields 8 to 10 first course servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-053 broadcast 03-18-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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