Serves: 6
Total Calories: 286

1 tablespoon Parmesan cheese grated
2 tablespoons shallots minced or scallions
1/4 cup butter or margarine
2 (10-ounce) packages spinach thawed and well drained
1 1/2 cups half and half
1/2 cup sour cream
1/2 cup Parmesan cheese grated
3 eggs
1/4 cup ham minced
dash nutmeg ground
salt and freshly ground pepper
1 tomato medium, peeled and cut in thin wedges
parsley Minced fresh
salt and freshly ground pepper

Preheat oven to 350° F. Grease a 10-inch pie plate sprinkle with Parmesan cheese. In a medium saucepan over medium-high heat sauté shallots or scallions in butter or margarine for 2 to 3 minutes. Add spinach. Cook and stir over high heat until liquid has evaporated and spinach is dry.

In a medium bowl mix spinach mixture with half-and-half, sour cream, Parmesan cheese, eggs, ham, nutmeg and salt and pepper to taste until lightly blended. Place one-third at a time in a blender container or food processor bowl cover and blend or process until smooth. Pour into pie plate. Bake for 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Remove from oven.

Place tomatoes in a circle on top of tart. Lightly sprinkle with parsley and salt and pepper. Bake 5 minutes longer or until heated through. Cool for 10 minutes before serving. Cut into wedges.

Nutritional Facts:

Serves: 6
Total Calories: 286
Calories from Fat: 204

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