Spinach Parmesan Custard with Frico

Spinach Parmesan Custard with Frico
Photo by Romulo Yanes

Ingredients

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

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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