Ingredients
1/2 cup finely chopped pecans1-1/2 cups all-purpose flour2 teaspoons sugar1/2 cup cold butter, cubed1 large egg yolk1 tablespoon water1 teaspoon Dijon mustardFILLING:3 shallots, thinly sliced1 tablespoon olive oil2 cups fresh baby spinach4 thin slices prosciutto or deli ham3 large eggs2/3 cup 2% milk1/4 teaspoon salt1/8 teaspoon pepper1/8 teaspoon ground nutmeg1/8 teaspoon crushed red pepper flakes4 ounces Brie cheese, rind removed and cubed1/4 teaspoon minced fresh thyme
Preparation
Preheat oven to 350°. In a food processor, process pecans until finely chopped. Add flour and sugar; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolk, water and mustard. While processing, gradually add egg yolk mixture until dough forms a ball.
Press onto the bottom and up the sides of an ungreased 14x4-in. fluted tart pan with removable bottom. Bake 18-22 minutes or until crust is lightly browned. Cool on a wire rack.
In a large skillet, saute shallots in oil until tender. Add spinach; cook 1-2 minutes longer or until wilted. Remove and set aside to cool.
Meanwhile, in the same skillet, cook prosciutto over medium heat until slightly crisp. Remove to paper towels; drain. In a large bowl, whisk the eggs, milk and seasonings. Spoon spinach mixture into crust; pour egg mixture over top. Top with prosciutto and cheese.
Bake 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with thyme. Serve warm.
