Spinach Parmesan Custard with Frico

Name: Spinach Parmesan Custard with Frico
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 567 grams baby spinach, coarsely chopped; 0 teaspoons black pepper; 4 larges eggs, lightly beaten; 1 teaspoons freshly grated nutmeg; 1 medium onion, finely chopped; 43 grams cup finely grated Parmigiano-Reggiano; 1 teaspoons salt; 473 milliliters skim (fat-free) milk; 2 teaspoons unsalted butter; 2 Tbsps water

This gluten free and primal recipe serves 8. One serving contains 105 calories, 9g of protein, and 5g of fat. If you have baby spinach, parmigiano-reggiano, skim milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Cook onion in butter, covered, in a 6- to 8-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 10 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Pot

Add spinach and water and cook, covered, over moderately high heat, stirring occasionally, until just wilted, about 4 minutes.

Ingredients you will need

Spinach

Water

Drain in a large sieve set over a bowl, pressing on spinach. (Discard liquid.)

Ingredients you will need

Spinach

Equipment you will use

Sieve

Bowl

Preheat oven to 350°F. Lightly oil springform pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Springform Pan

Oven

Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a large bowl, then stir in spinach.

Ingredients you will need

Spinach

Cheese

Nutmeg

Pepper

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Custard