Kayte, Margaret, and I have been taking turns picking recipes from Nick Malgieri‘s newest book, Bake!. It was Kayte’s turn to pick a recipe, and she chose was one that I had tasted before. Last October, I was fortunate enough to meet Nick Malgieri and take two classes from him at a local cooking school. And his spinach and bacon tart was the first recipe from his new book that we tried.
Kayte, Margaret, and I usually make the recipes “together” via a Twitterbake, but our schedules just didn’t jive this time, so we each made the tart on our own. I made it for dinner on a recent weekday evening when my parents were in town. By the time I got home from work, my sous chef (aka, Mom) had done my mise en place for me, cooking and draining the spinach and measuring out the remaining ingredients. This made the recipe, which is fairly simple anyway, come together very quickly.
After sautéing onions in oil, I added the spinach (I omitted the bacon from the recipe), then stirred in the spices. In addition to the salt, pepper, and nutmeg called for by the recipe, I included a few drops of liquid smoke to emulate the bacon flavor a bit. I added cream, cheese, and eggs, then poured the custard into the tart crust Mom had prepared.
I baked the tart at 375°F for about 35 minutes, cooled it in the pan for a few minutes, then removed it from the tart pan and put in on a serving plate.
The tart was delicious. Not too eggy, the balance of the spinach and spices was perfect. Even my kids, who sometimes turn their noses up at both spinach and quiche-like dishes, really liked it.
This was a quick, easy dish that I could throw together on a work night, even without a sous chef. But I may just wait until Mom’s back in town to make it again.