Onion, Bacon, and Spinach Tart

 Makes: 6 servings

 Heat oven to 375 degrees F. Fit piecrust into 9-inch tart pan. Trim excess crust from the top edge of the tart pan; refrigerate while preparing filling.

Ingredients

1  refrigerated rolled piecrust (from a 15-ounce package)

4  slices of bacon, cooked

6  cups baby spinach, cooked and squeezed dry

1/2  cup onions, diced 

3/4  teaspoon salt

1/4  teaspoon dried thyme

3  eggs

3/4  cup half-and-half

1/4  teaspoon black pepper

1 cup shredded cheese

Directions

 Combine the spinach and onion in a mixing bowl and add salt and pepper to taste.

In another bowl, combine eggs and half and half.

Sprinkle ½ cup of shredded cheese over the bottom of the pie crust. Spread the spinach mixture over the cheese. Pour in the egg mixture. Sprinkle the top with the remaining cheese and the bacon.

Place the pie on a baking sheet and cook for 50 to 60 minutes until the top is set and the filling is golden. Let it rest 10 minutes before cutting 

Serve with a hearty salad and biscuits.