Spinach Custard
Source of Recipe
Annemarie's Cooking School Cookbook
List of Ingredients
4 tablespoons margarine
1 package frozen leaf spinch, or 2 pounds fresh spinach
5 eggs
4 tablespoons Parmesan cheese
1/2 teaspoon nutmeg
salt and pepper to taste
2 cups half and half, heated
Recipe
Preheat oven to 350 degrees.
Thaw the frozen spinach at room temperature for about 1 hour. If using fresh spinach, wash it well and remove the tough stems. Melt the margarine in a heavy saucepan and add the thawed or fresh spinach to it. Saute for 2 minutes, stirring frequently. Arrange the spinach in a well-buttered shallow baking dish. Put the eggs, Parmesan cheese, nutmeg, and salt and pepper in a blender and blend for 20 secons. Add the hot half and half and blend once more. Then pour the mixture over your spinach in the baking dish. Set the dish in a pan of hot water and bake for about 30 minutes or until the custard is almost firm and lightly browned. Serves about 6.
|
|
member logon
