Spinach, Ham & Cheese Custard
Recipe Number: 718
Contributor: Low Carber
Rating: Recipe Unrated
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Serves:
12
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
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| Ingredients: |
4 C Cooked frozen spinach, drained well and packed
1/2 C Chopped onions
1 T Olive oil
4 T Butter
Salt and freshly ground pepper
1 lb Thinly sliced ham
1/4 lb Provolone cheese |
1/4 lb Mozzerella cheese
1/4 C Grated Parmesean cheese
1/2 C Ricotta cheese
1/2 C Heavy cream
6 Eggs
1 1/4 C Heavy cream |
| Cooking
Instructions: |
Butter an 8 to 9 inch round baking dish 4 to 5 inches high, and place a buttered round of brown paper on the bottom of the dish.
Squeeze moisture out of the spinach; chop.
In a saute pan, cook the chopped onions until wilted in the oil and 2 T of butter.
Add spinach, raise heat to high, and stirring constantly, cook until moisture is evaporated. Season and set aside.
Cut the ham into 1 inch wide strips, cook until lightly browned in the remaining butter; set aside.
Grate provolone and mozzerella and combine with the parmesean.
Puree the ricotta with the cream.
Beat the eggs, then mix with 1 1/4 C cream; season to taste.
Place 1/3 of the grated cheeses into the bottom of the baking dish. Drizzle some of the custard mixture on top.
Place 1/3 of the ham slices across the cheese, drizzling a little custard mixture in among them.
Place 1/3 of the spinach on the ham; coat with custard.
Repeat the layering twice, pouring custard on each layer(the custard holds the layers together). Top with waxed paper and foil. Place in a baking pan, pour boiling water halfway up sides of th dish, and bake for 1 hour in a pre-heated 350 degree oven.
Turn up heat to 400 degrees and bake 30 minutes longer.
Uncover for last 10 minutes. Allow more time if you use a higher dish.
When the custard sides have come away from the edges of the dish, and when the center tests dry, the custard is done.
Place on a rack for 15 to 20 minutes before unmolding onto a serving platter. |
| Serving
Suggestions: |
| Serve with a dollop of sour cream as garnish with a sprinkle of fresh chopped herbs. |
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