Yield: 8 servings
Measure | Ingredient |
---|---|
½ cup | chopped onion |
1.00 tablespoon | olive oil |
3.00 cup | stemmed and washed spinach |
5.00 \N | eggs |
1½ cup | fresh goat cheese; see * note |
2.00 cup | heavy cream |
1 \N | salt; to taste |
1 \N | freshly-ground white pepper; to taste |
1.00 \N | 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@...
03-18-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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