Savory Spinach Custard
I’m a huge fan of spinach and I’m particularly fond of the creamed spinach served as a side dish at steak houses (especially the truffle studded creamed spinach served at Strip House at Planet Hollywood on the Las Vegas Strip).
My second favorite spinach recipe is this very simple one for spinach baked in a savory custard. It’s easy, foolproof and very good. It’s just perfect on it’s own, or as I like it, with Hollandaise sauce. The spinach bakes in a silky custard that goes well with any meat, poultry or fish.
This recipe uses dehydrated onions, one of my favorite secret ingredients. I find fresh onions are too harsh for this and love the subtle onion flavor they add to the custard. If you don’t have any dehydrated onions on hand, don’t use fresh; better to omit the onions altogether.
1 bag (10 oz) baby spinach
1 ¼ cups milk
½ tsp salt
½ tsp dehydrated minced onion
1 tablespoon grated parmesan cheese
1 tsp. soft butter
Hollandaise sauce (optional)
Butter a 1 qt. oven safe dish. Preheat oven to 325 degrees.
Place the spinach in a microwave safe plate and cook for 2 minutes on high. Flip the spinach over and cook for another 2 minutes. Remove from the oven and place the spinach on paper towels to drain and cool.
Lightly squeeze any excess liquid from the cooled spinach and roughly chop. Set aside.
In a medium bowl whisk the eggs, milk, salt and onion together. Add the spinach and combine well with a fork.
Pour the mixture into the buttered baking dish and place into a larger pan. Sprinkle top with the parmesan cheese. To make a water bath, pour enough hot water into the larger pan to come half way up the baking dish with the spinach mixture.
Bake at 325 degrees for 50-60 minutes until a knife inserted in the middle of the custard comes out clean. The top will feel firm to the touch and will be slightly brown around the edges.
Serve hot or room temperature with or without Hollandaise sauce.