Garlic Tart with Cream Cheese and Spinach

I frozen pie crust

1 garlic bulb (about 10 cloves, unpeeled)

½ cup parsley

1 cup spinach

6 oz. cream cheese

4 oz. half-and-half cream

3 eggs, beaten

Salt and pepper to taste

Pre-bake the pie crust according to manufacturer's instructions. Cool.

Simmer the garlic cloves until soft, about 25 minutes. Drain and cool. Mash to a paste and remove the peels.

Cook the parsley and spinach in water until tender, 8-10 minutes. Drain and rinse with cold water. Squeeze out as much liquid as possible and chop finely. Mix in the garlic paste and spread the mixture evenly over the bottom of the pie crust.

Mix thoroughly the cream cheese and the cream. Add the beaten eggs. Season with salt and pepper.

Pour the egg-cheese mixture over the parsley-spinach-garlic paste and bake at 350 degrees F until set, about 25 minutes.