Spinach Custard Recipe

Name: Spinach Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups stale breadcrumbs; 3/4 cup parmesan cheese; 4 eggs; 1 1/2 cups cream; 1 teaspoon oregano; 1 teaspoon nutmeg; 1 teaspoon salt; 1/2 teaspoon basil; 1/2 teaspoon rosemary; 1 large onion, minced; 1/4 teaspoon pepper; 1 1/2 cups cooked drained well-squeezed chopped spinach (1 1/2 lbs fresh, 3 - 10 oz packages frozen)

Servings: persons

1 1/3 cups stale breadcrumbs
3/4 cup parmesan cheese
4 eggs
1 1/2 cups cream
1 teaspoon oregano
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon rosemary
1 large onion, minced
1/4 teaspoon pepper
1 1/2 cups cooked drained well-squeezed chopped spinach (1 1/2 lbs fresh, 3 - 10 oz packages frozen)

1
Preheat oven to 350 degrees F.
2
Butter a 12 x 8 x 2 inch baking dish.
3
Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
4
Saute onion in oil until soft and let cool 10 minutes.
5
Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
6
Combine well.
7
Pour into baking dish and bake for 1 hour or until firm and lightly-browned.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/3 cups stale breadcrumbs, 3/4 cup parmesan cheese, 4 eggs, 1 1/2 cups cream, and more.

Yes, Spinach Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach Custard

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