Caramelized Onion, Spinach and Brie Tart

Brunch in the summer makes this a good choice. While you have this in the oven, go and change out of your jammies put on your Company’s coming brunch clothes and you are ready. Table has been set, candles lit and all is on the table for your guests to dive in.

• 1 frozen pie crust (I said easy)
• 1 tbsp. butter
• 1 onion, thinly sliced
• pinch of salt
• 2 cups baby spinach
• 1 cup Brie, cut into 1 inch cubes
• 1 cup whipping cream
• 3 extra large eggs

Preheat oven to 400 degrees. Set pie shell on baking sheet. Bake as directed. Remove from oven. Set aside. Lower oven temperature to 350 degrees.

Melt butter in pan, add the onions and a pinch of salt. Stir frequently reducing heat if needed. Cook until the onion are golden and VERY tender. About 10 minutes. Set aside to cool. Stir in the brie.

In medium bowl, whisk the cream and eggs and pinch of salt and pepper. Scatter the onions over the bottom of the cooled pie shell. Slowly pour the egg mixture over and bake for 35 minutes until set. Cut in wedges to serve.

Aah…you did it again.