Recipe ~ Savory Spinach-Gargonzola Custards

 

This recipe changes spinach and gargonzola into a delicious savory custard.  Imagine them served on a lovely platter lined with paper doilies.  

~ Savory Spinach-Gargonzola Custards ~ 

Yield: 6 servings

Ingredients

1/2  cup  frozen chopped spinach, thawed

1  tablespoon  butter or margarine

1  tablespoon  olive oil

2  large onions, cut in half and thinly sliced

2  teaspoons  brown sugar

5  ounces  crumbled Gorgonzola cheese (about 2/3 cup)*

3  large eggs

1 1/2  cups  half-and-half

1/4  teaspoon  salt

1/4  teaspoon  ground nutmeg

1/8  teaspoon  pepper

Garnish: crumbled Gorgonzola cheese

Preparation

Drain spinach well, pressing between paper towels to remove excess moisture; set aside.

Melt butter in a large skillet over medium heat; add oil and onion, and sauté 5 minutes. Stir in sugar, and cook, stirring occasionally, 20 more minutes or until onion is caramel colored. Reserve 1/4 cup onion; spoon remaining onion mixture evenly into 6 lightly greased 6-ounce custard cups; sprinkle with cheese.

Whisk together eggs and next 4 ingredients until blended. Stir in spinach. Spoon evenly over cheese, and place custard cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1 inch.

Bake at 350° for 30 to 40 minutes or until almost set. Remove cups from pan. Let stand 10 minutes; unmold and top with reserved onion. Garnish, if desired.

*1 (4-ounce) package crumbled blue cheese may be substituted for 5 ounces Gorgonzola.

Note: Savory Spinach-Gorgonzola may be baked in a lightly greased 9-inch square baking dish.

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Spinach in not one of my favorite vegetables, but I'd be willing to try this little delight!

Credits: Photograph and recipe from Southern Living.