Spinach Parmesan Custard with Frico

Spinach Parmesan Custard with Frico
Photo by Romulo Yanes

Ingredients

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