Best Spinach Custard Recipes

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SPINACH PARMESAN CUSTARD WITH FRICO



Spinach Parmesan Custard with Frico image

Categories     Milk/Cream     Egg     Bake     Parmesan     Spinach     Summer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 13

1 medium onion, finely chopped
2 teaspoons unsalted butter
20 oz baby spinach, coarsely chopped
2 tablespoons water
4 large eggs, lightly beaten
2 cups skim (fat-free) milk
1 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
Accompaniment: frico
Special Equipment
a 9- to 10-inch springform pan

Steps:

  • Cook onion in butter, covered, in a 6- to 8-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add spinach and water and cook, covered, over moderately high heat, stirring occasionally, until just wilted, about 4 minutes. Drain in a large sieve set over a bowl, pressing on spinach. (Discard liquid.)
  • Preheat oven to 350°F. Lightly oil springform pan.
  • Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a large bowl, then stir in spinach.
  • Spoon into springform pan, spreading evenly, and bake until custard is set and no longer wet in center, 50 to 55 minutes. Cool 10 minutes in pan on a rack, then run a sharp knife around edge to loosen and remove side of pan. Cut into 8 wedges and serve warm or at room temperature.

SPINACH CUSTARD WITH HOLLANDAISE SAUCE FROM SAVANNAH



Spinach Custard With Hollandaise Sauce from Savannah image

This recipe is taken from "Savannah Style", a cookbook published by the Jr. League there in 1980.

Provided by Dan-Amer 1

Categories     Spinach

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup spinach, chopped, cooked, & drained
3 eggs, well-beaten
1 1/2 cups milk
hollandaise sauce, your choice of recipe

Steps:

  • Combine all of the ingredients except the Hollandaise sauce and bake in a preheated 350 degree F oven for about an hour, or until set. Serve with Hollandaise sauce poured over.

Nutrition Facts : Calories 76.9, Fat 4.7, SaturatedFat 2.2, Cholesterol 114.3, Sodium 68.8, Carbohydrate 3.2, Fiber 0.1, Sugar 0.2, Protein 5.3

SPINACH CUSTARD



Spinach Custard image

Make and share this Spinach Custard recipe from Food.com.

Provided by evelynathens

Categories     Spinach

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/3 cups stale breadcrumbs
3/4 cup parmesan cheese
4 eggs
1 1/2 cups cream
1 teaspoon oregano
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon rosemary
1 large onion, minced
1/4 teaspoon pepper
1 1/2 cups cooked drained well-squeezed chopped spinach (1 ½ lbs fresh, 3 - 10 oz packages frozen)

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 12 x 8 x 2 inch baking dish.
  • Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
  • Saute onion in oil until soft and let cool 10 minutes.
  • Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
  • Combine well.
  • Pour into baking dish and bake for 1 hour or until firm and lightly-browned.

Nutrition Facts : Calories 580.3, Fat 40.2, SaturatedFat 22.7, Cholesterol 327.5, Sodium 1242.2, Carbohydrate 34.4, Fiber 2.6, Sugar 4.7, Protein 21

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