Spinach Parmesan Custard with Frico Recipe

Name: Spinach Parmesan Custard with Frico
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, finely chopped; 2 teaspoons unsalted butter; 20 oz baby spinach, coarsely chopped; 2 tablespoons water; 4 large eggs, lightly beaten; 2 cups skim (fat-free) milk; 1 cup finely grated Parmigiano-Reggiano (1 1/2 oz); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3/4 teaspoon freshly grated nutmeg; Accompaniment: frico; Special equipment: a 9- to 10-inch springform pan

Servings: persons

1 medium onion, finely chopped
2 teaspoons unsalted butter
20 oz baby spinach, coarsely chopped
2 tablespoons water
4 large eggs, lightly beaten
2 cups skim (fat-free) milk
1 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
Accompaniment: frico
Special equipment: a 9- to 10-inch springform pan

1
Cook onion in butter, covered, in a 6- to 8-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 10 minutes.
2
Add spinach and water and cook, covered, over moderately high heat, stirring occasionally, until just wilted, about 4 minutes.
3
Drain in a large sieve set over a bowl, pressing on spinach.
4
(Discard liquid.)
5
Preheat oven to 350F.
6
Lightly oil springform pan.
7
Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a large bowl, then stir in spinach.
8
Spoon into springform pan, spreading evenly, and bake until custard is set and no longer wet in center, 50 to 55 minutes.
9
Cool 10 minutes in pan on a rack, then run a sharp knife around edge to loosen and remove side of pan.
10
Cut into 8 wedges and serve warm or at room temperature.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 medium onion, finely chopped, 2 teaspoons unsalted butter, 20 oz baby spinach, coarsely chopped, 2 tablespoons water, and more.

Yes, Spinach Parmesan Custard with Frico 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.

That's it — enjoy your meal!

Spinach Parmesan Custard with Frico

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions