Spinach Parmesan Custard with Frico |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Active time: 30 min Start to finish: 1 1/2 hr (not including frico) Test your springform pan with water for leakage before getting started. If it leaks, tightly wrap the bottom and halfway up the side of the pan with two layers of foil before filling it. Ingredients:
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 |
Directions:
1. 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.)
2. Preheat oven to 350°F. Lightly oil springform pan.
3. Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a large bowl, then stir in spinach.
4. 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.
5. Each serving about 147 calories and 9 grams fat Nutritional analysis provided by Gourmet
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