• 1 rolled unsweetened pie crust
• 1 (10 ounce) package frozen chopped spinach, thawed and drained - or 1 pound fresh spinach, cleaned and torn in small pieces
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 eggs
• 1-1/2 cups crème fraîche (or heavy cream, half and half, or milk)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 cup shredded gruyère cheese (or substitute)

Begin by blind baking the crust. Preheat the oven to 400°F. Fit the crust to a 10 inch tart pan, cutting off the excess with a rolling pin. Prick the bottom of the crust in about 20 places with the tines of a fork and place the pan in the freezer for 20 minutes. Once the crust is well chilled, remove it from the freezer and immediately place in the hot oven. Bake for 10 minutes or until golden brown. Remove from the oven and let cool for 10 minutes.

Meanwhile, heat the olive oil in a medium skillet on medium heat. Add the chopped onion and cook stirring occasionally until the onion softens - about five minutes. Add the thawed and drained spinach (or torn fresh spinach)and cook just until the spinach wilts and any liquid has evaporated. Remove from heat and allow to cool.

In a mixing bowl, whisk together the eggs, crème fraîche, salt, pepper, and nutmeg just until homogenous. Stir in the cheese and cooled spinach and pour the mixture into the cooled tart crust. Alternatively, you can layer the spinach and cheese in the tart crust before pouring the egg mixture on top.

Bake in 375°F oven for 40 minutes.

Makes 6 servings.