Caribbean Spinach and Gruyère Tart
Spicy hot Caribbean-style jerk spinach and Gruyère cheese tart.
3 large eggs
3/4 cup milk
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups (6 ounces) shredded Wisconsin Gruyère cheese
3/4 cup coarsely chopped walnuts
2 tablespoons chopped sun-dried tomatoes (drained from oil-packed)
1 1/2 teaspoons Caribbean jerk seasoning
1 (9-inch) frozen prepared pie crust (or homemade)
10 to 12 thin slices (8 ounces) Wisconsin Provolone Cheese
- In a large bowl whisk together the eggs and milk.
- Stir in the remaining ingredients, except the pie crust. Pour mixture into the pie crust.
- Bake in a preheated oven at 425°F (220°C) for 30 minutes or until golden brown.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.