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; 8 servings Accompaniment: frico

Spinach Parmesan Custard with Frico is a gluten free and primal recipe with 8 servings. One serving contains 105 calories, 9g of protein, and 5g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have parmigiano-reggiano, eggs, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 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.

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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.

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Spinach

Water

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

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Spinach

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Sieve

Bowl

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

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Cooking Oil

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Springform Pan

Oven

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

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Spinach

Cheese

Nutmeg

Pepper

Egg

Milk

Salt

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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