Goat Cheese and Spinach Tart

1/2 cup onion, chopped
1 tablespoon olive oil
3 cups spinach, stem and wash
5 eggs
1 1/2 cups fresh goat cheese
2 cups heavy cream
1 prebaked tart shell 9"
2 tablespoons chopped chives
2 tablespoons fine diced red bell pepper

Preheat oven to 350�F.

In a skillet cook onion in oil until tender, 5 minutes; add spinach, a handful at a time, stirring. Cook until spinach wilts, releases its liquid, and liquid evaporates. Transfer to a bowl to cool.

In another bowl beat eggs with goat cheese to blend thoroughly, add cream and stir in cooled spinach mixture; season with salt and pepper. Fill tart shell.

Bake 30 minutes, until custard is firmly set on sides, but still slightly moist in center. Cool on a rack about 10 minutes before cutting into wedges. Serve garnished with snipped chives and diced red pepper.

Yield: 8 to 10 first course servings

Source of Recipe: Emeril Lagasse