Spinach Custard with Sun Dried Tomatoes and Gruyere Chese

Garlic Bread Baguette with Shrimp and Herbs

{Custard}
16 oz package frozen spinach
Italian style bread crumbs
4-5 sun dried tomatoes (either in oil or vacuum packed), snipped into dices with scissors
1 small yellow onion, diced
2 garlic cloves, minced
1 Tbsp olive oil
Salt, Pepper
Crushed red pepper
1 cup shredded Gruyere cheese
1 cup milk
3 eggs
1-2 tsp Dijon mustard
Preheat your oven to 350. Defrost spinach and squeeze out all the excess moisture.
Take an 8 inch pie dish and spray with Pam or grease with butter. Dust bread crumbs all over the pie dish until it's covered. Set aside.Heat oil in skillet over medium. Add onion and saute for 5 minutes. Add garlic. Saute until garlic is fragrant, and all sun-dried tomatoes. Season with salt and pepper. Add spinach to this mixture. Let is sit over medium heat for just another minute or so, stirring all the while. Remove from heat. Make sure it's well seasoned. Add crushed red pepper for a little heat. Measure out 1 cup of milk. Beat 3 eggs, and add to milk mixture. Add mustard, and stir this until it's all incorporated.Pour spinach mixture into pie dish. Sprinkle Gruyere cheese all over the top and then pour the milk mixture all over the cheese top. Bake at 350 until cheese begins to bubble and brown up.