Begin by blind baking the crust. Preheat the oven to 200°C. Fit the crust to a 10 inch tart pan, cutting off the excess. Prick the bottom of the crust in about 20 places with a fork and place the pan in the freezer for 20 minutes. Once the crust is 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 torn fresh local 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 until blended. 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 190°C oven for 40 minutes. (Serves 6).
- 1/2 Kg fresh local spinach, cleaned and torn in small pieces
- 2 Tbs olive oil
- 4 Local eggs
- 1-1/2 Cup creme fraîche (or heavy cream, or milk)
- 1 Cup Shredded Gruyère cheese
- 1 Rolled unsweetened pie crust
- 1 Onion, chopped
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 1/8 Tsp Ground nutmeg