Spinach Parmesan Custard with Frico

Spinach Parmesan Custard with Frico
Photo by Romulo Yanes

Ingredients

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

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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