A delightful savory tart combining tender chicken, fresh spinach, and a creamy egg mixture, perfect for any meal.
Preheat your oven to 375°F (190°C).
Always preheat the oven to ensure even cooking.
Using a fork, pierce the bottom of the pastry shell to prevent bubbling.
Piercing the crust allows steam to escape, keeping it flat.
Bake the pastry shell for 10 minutes to set the crust.
This step ensures a crispy base for the tart.
In a large bowl, combine the chicken, spinach, onion, and cheese.
Mix thoroughly to evenly distribute the ingredients.
Spread the filling mixture evenly into the pre-baked pastry shell.
Ensure the filling is evenly distributed for consistent baking.
In a separate bowl, whisk together the eggs, mayonnaise, milk, salt, pepper, and basil until smooth.
Whisking thoroughly ensures a uniform custard.
Pour the custard mixture over the filling in the pastry shell.
Pour slowly to avoid spilling over the edges.
Bake the tart at 350°F (175°C) for 40 minutes or until the top is golden and a knife inserted in the center comes out clean.
Check the tart halfway through to ensure even baking.
Let the tart cool slightly before slicing and serving.
Cooling allows the filling to set for cleaner slices.
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