Spinach Parmesan Custard with Frico

Spinach Parmesan Custard with Frico
Photo by Romulo Yanes

Ingredients

  • 1 medium onion
  • 2 teaspoons unsalted butter
  • 1 9- to 10-inch springform pan
  • ½ teaspoon salt
  • ¾ teaspoon freshly grated nutmeg
  • ¼ teaspoon black pepper
  • 2 tablespoons water
  • + 5 more ingredients
    • 2 cups skim (fat-free) milk
    • frico
    • 4 large eggs
    • 1 cup finely grated Parmigiano-Reggiano
    • 20 ounces baby spinach

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 ...

View full recipe at Epicurious

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