1 refrigerated 9-inch pie crust
4 slices bacon, cut crosswise into 1/4-inch slices
6 cups baby spinach
4 yellow onions, halved, cut crosswise into 1/4-inch slices
3/4 tsp. salt
1/4 tsp. dried thyme
3 eggs
3/4 cup light cream
1/4 tsp. black pepper
1/4 cup shredded Gruyere cheese

Heat oven to 375°F.

Fit pie crust into 9-inch tart pan. Refrigerate while making filling.

Heat a large skillet over medium-high heat. Add bacon and cook, stirring often, for 8 minutes. Add spinach, cook 1 minute. Use a slotted spoon to remove bacon mixture to a paper towel.

Return skillet to medium heat. Add onions, 1/4 tsp. salt and thyme. Cover, cook for 25 minutes, stirring occasionally, or until browned.

Remove from heat and allow to cool. Whisk together eggs, light cream, pepper and remaining salt.

Stir bacon mixture and onions to eggs. Stir to combine. Pour egg mix into crust. Bake for 15 minutes.

Reduce heat to 325°F and continue to bake for 20 minutes.

Submitted by: Sherry Monfils