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Sunday, August 21, 2011

Lunch On-The-Fly

Spinach, Bacon and Feta Tart

This dish was inspired by my bore of eating the same old stuff for lunch everyday. Like most, I often do not have time to sit and have a nice hour lunch break. I wanted to develop a dish that I could eat through out the week either at my desk or on-the-go. Tarts are a perfect solution to my mundane, on-the-go lunches. And this one combines my love of cheese, spinach and bacon. But feel free to interchange any of this tart's ingredients with other cheeses, leafy greens or protein you enjoy. Let us no longer settle for a peanut-butter and jelly lunch, up the ante with this delicious tart. Add a nice side salad and you have yourself a simple, gourmet lunch. 

Spinach, Bacon and Feta Tart Recipe

Makes: 6-8 servings
Prep Time: 20 minutes
Cook Time: 25 minutes

1 pie dough crust
200 grams baby spinach
6-8 bacon strips 
2 large eggs, beaten
2 tablespoons heavy cream
6 ounces feta cheese, crumbled
1/3 cup fresh Parmesan, grated
1 tablespoon fresh chives, finely chopped
1 onion, finely chopped
Salt and Pepper 

Preheat oven to 400 degrees.

In an greased tart/quiche pan, press crust dough into the pan. With a fork, poke a few light holes in to the bottom and sides of crust. Freeze for 10 minutes. Remove and cover top with foil, pour dried beans onto the top of foil until covered. Cook for 20 minutes. Remove and set aside. 

In a medium skillet, cook bacon until crispy. Remove and place on paper towels to drain. Pour half of the grease out of the skillet. Pour onions into skillet, cook until translucent. Set aside. 

Bring a large pot of salted water to a boil, add spinach and cook for 2 minutes. Drain, wring out and chop. 

To a medium bowl, add bacon, onions and spinach. Mix to combine. Add eggs, cream, feta, chives, 1/6 cup of Parmesan, and salt & pepper to taste. Combine. 

Remove foil and beans from the crust and pour egg mixture into crust. Top with remaining Parmesan. Cook for 20-25 minutes at 400 degrees until golden brown. 

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