Spinach & Hearts

1. 1

   Cut out 6 1-inch hearts from the red bell peppers.

2. 2

   Thaw, drain, and squeeze the spinach.

3. 3

   Preheat oven to 350F.

4. 4

   Oil 6 custard cups.

5. 5

   Put a heart into the bottom of each cup, skin down.

6. 6

   Put butter and shallots into skillet and cook until tender.

7. 7

   Put into a large bowl with cheese, crumbs and nutmeg: add beaten eggs and mix well.

8. 8

   Slightly warm the milk and cream and beat into the egg mixture.

9. 9

   Stir in spinach, add pepper.

10. 10

    Pour into cups Put cups into a large pan and place in the lower part of the oven.

11. 11

    Add about 1-2 inch water to bottom of the pan.

12. 12

    Bake 40 minutes or until the knife comes out clean from center.

13. 13

    Cool out of water for a few minutes.

14. 14

    Cut closely around sides with a sharp knife.

15. 15

    Invert onto plate.

No additional tips available.