SPINACH & CHEESE STRATA
Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.
Provided by Jennifer Segal, inspired by
Categories Breakfast & Brunch
Time 1h45m
Yield 8 to 10
Number Of Ingredients 13
Steps:
- Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
- Butter a 3-quart or 9x13-inch baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.
- In a large bowl, whisk the eggs. Add the half-and-half, mustard, salt, pepper, and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
- Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.
- Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be about 10 minutes less.
Nutrition Facts : Calories 483, Fat 30g, Carbohydrate 30g, Protein 25g, SaturatedFat 16g, Sugar 4g, Fiber 4g, Sodium 1117mg, Cholesterol 280mg
SPINACH PARMESAN CUSTARD WITH FRICO
Steps:
- 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 over a bowl, pressing on spinach. (Discard liquid.)
- Preheat oven to 350°F. Lightly oil springform pan.
- Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a large bowl, then stir in spinach.
- Spoon into springform pan, spreading evenly, and bake until custard is set and no longer wet in center, 50 to 55 minutes. Cool 10 minutes in pan on a rack, then run a sharp knife around edge to loosen and remove side of pan. Cut into 8 wedges and serve warm or at room temperature.
SPINACH CUSTARD
Make and share this Spinach Custard recipe from Food.com.
Provided by evelynathens
Categories Spinach
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Butter a 12 x 8 x 2 inch baking dish.
- Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
- Saute onion in oil until soft and let cool 10 minutes.
- Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
- Combine well.
- Pour into baking dish and bake for 1 hour or until firm and lightly-browned.
Nutrition Facts : Calories 580.3, Fat 40.2, SaturatedFat 22.7, Cholesterol 327.5, Sodium 1242.2, Carbohydrate 34.4, Fiber 2.6, Sugar 4.7, Protein 21
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
FRESH SPINACH AND ROASTED-GARLIC CUSTARDS
Provided by Alfred Portale
Categories Milk/Cream Food Processor Egg Garlic Side Bake Vegetarian Spinach Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
- Pour cooled spinach mixture into blender; add eggs and roasted garlic . Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
- Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. Do ahead Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
- Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.
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- Preheat oven to 325°F. Generously butter four 8-ounce ramekins. Bring a large pot of lightly salted water to a boil. Add the spinach and cook until tender, about 3 minutes. Drain and rinse under cold water. A handful at a time, squeeze out the excess moisture from the spinach. Chop coarsely. You should have about 1 cup chopped spinach.
- In a medium bowl, whisk together the cream and yolks until well combined. Stir in the cooked spinach, cheese, salt, pepper, and nutmeg. Ladle or pour equal quantities of the custard into the ramekins, and place them in a roasting pan.
- Custard cooks best when cooked gently surrounded by hot water, called, in France, a bain marie. Create this by adding enough hot water to the pan to come halfway up the sides of the ramekins. Bake for 35 minutes, or until it sets the custard when given a slight shake, or when a sharp knife inserted comes out clean. Remove ramekins from the pan and let stand for 5 minutes. Run a knife around the inside of each ramekin and invert on separate plates to unmold. Serve hot.
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