A Spinach "Tart"?

After a wonderful long weekend in Boston followed by a really depressing case of the flu, I was finally ready (or so I thought) to drag myself back into the kitchen. It had been a couple weeks since I had made anything and was inspired by my friend, Lisa, who recently told me about a crustless quiche she had made and loved. I had my heart set on making a quiche, but it quickly turned into a flat "tart," since I unknowingly removed the metal tin supporting the crust's shape. I guess you could say that because of my sickened condition, I was still a little out of it, but the "tart" ended up an unexpectedly tasty surprise! My blog's mission statement promises to document all cooking experiences, even "occasional fiascoes," so I guess this sort of counts as one of those?!?!

Ingredients

1 pre-made pie crust (I used whole wheat, lard-free)

1 3 oz package reduced fat cream cheese (room temp)

1/3 cup half and half

3 eggs

1 10 oz frozen bag of chopped spinach, thawed and drained

5 green onions, finely chopped

1/2 cup grated cheddar

1/4 cup grated parmesan

1/4 tsp salt

1/4 tsp pepper

Start by preheating the oven to 425 degrees F. Set the pie crust aside - and learn from my mistake: make sure it's still in the metal tin! Place the cream cheese in a bowl and mix until nice and smooth.

Slowly incorporate the half and half, followed by the eggs, one at a time.

Thinly slice your green onions and make sure your spinach is fully thawed and drained of excess water.

Add the green onions, spinach, salt, pepper, cheddar and parmesan to the mixture...

and mix until well combined.

Pour the mixture into the pie crust and bake for about 25 minutes, or until the pie crust is golden brown.

In the end you'll have a beautiful spinach tart (or quiche, if you make it correctly ;)