Spinach Parmesan Custard with Frico

Spinach Parmesan Custard with Frico
Photo by Romulo Yanes

Ingredients

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

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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