A delightful and easy-to-make spinach and cheese tart perfect for brunch or a light dinner.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
In a skillet, sauté the spinach and diced onion until the onion is translucent and the spinach is wilted. Let it cool slightly.
Cook over medium heat to avoid burning the onion.
Spread the softened cream cheese evenly over the bottom of the pie crust.
Use a spatula for an even layer.
Layer the spinach and onion mixture over the cream cheese in the pie crust.
Spread the mixture evenly for consistent flavor.
In a mixing bowl, whisk together the eggs, shredded cheddar cheese, milk, salt, black pepper, and nutmeg.
Whisk until the mixture is smooth and well combined.
Pour the egg mixture over the spinach and onion in the pie crust.
Pour slowly to avoid spilling.
Bake the tart in the preheated oven for 45-50 minutes, or until the center is set and the top is golden brown.
Check the tart halfway through and cover the edges with foil if they brown too quickly.
Remove the tart from the oven and let it cool for 5-10 minutes before serving.
Cooling allows the filling to set for easier slicing.
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