Serves 4 • Prep Time: 10 minutes • Cook Time: 37 to 53 minutes

Spinach can be a tough sell to kids, but letting them help make this savory tart may sway yours to try their tasty creation. This tart is just as delicious for breakfast, so go ahead and heat up leftovers for a filling start to the day.

1 refrigerated piecrust
4 tablespoons butter
9 ounces fresh spinach, rinsed and patted dry
1 onion, finely chopped
2 heaping cups grated cheddar cheese
2 whole eggs, plus 2 yolks
⅔ cup heavy cream
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste

1. Preheat the oven to 400F. Help kids press the piecrust into an 8-inch tart pan with a removable bottom. Bake crust 10 to 15 minutes.

2. Meanwhile, in a skillet over medium heat, melt half of the butter. Add spinach and cook 2 to 3 minutes, until wilted. Transfer to a cutting board, let cool briefly, then chop finely. Add the remaining butter to the skillet along with onion, cooking until slightly softened.

3. Let kids spread spinach and onion over bottom of piecrust. Help them put cheese, eggs, yolks, cream, mustard, salt and pepper in the bowl of a food processor and pulse until combined. Help kids pour mixture over spinach and onion. Bake the tart 20 to 30 minutes, until the top is golden. Turn off the heat and leave in the oven 5 minutes longer. Serve hot.