Spinach, Ham And Cheese Custard

Spinach, Ham And Cheese Custard
Spinach, Ham And Cheese Custard

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 4

    cups cooked frozen spinach drained well, and packed

  • 1/2

    cup chopped onions

  • 1

    tablespoon olive oil

  • 4

    tablespoon butter

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    pound thinly-sliced ham

  • 1/4

    pound provolone cheese

  • 1/4

    pound mozzerella cheese

  • 1/4

    cup grated parmesean cheese

  • 1/2

    cup ricotta cheese

  • 1 3/4

    cups heavy cream divided

  • 6

    eggs

Directions

Butter an 8- to 9-inch round baking dish 4 to 5 inches high, and place a buttered round of brown paper on the bottom of the dish. Squeeze moisture out of the spinach; chop. In a saute pan, cook the chopped onions until wilted in the oil and 2 tablespoons of butter. Add spinach, raise heat to high, and stirring constantly, cook until moisture is evaporated. Season and set aside. Cut the ham into 1-inch wide strips, cook until lightly browned in the remaining butter; set aside. Grate provolone and mozzerella and combine with the parmesean. Puree the ricotta with 1/2 cup of the cream. Beat the eggs, then mix with remaining 1 1/4 cup cream; season to taste. Place 1/3 of the grated cheeses into the bottom of the baking dish. Drizzle some of the custard mixture on top. Place 1/3 of the ham slices across the cheese, drizzling a little custard mixture in among them. Place 1/3 of the spinach on the ham; coat with custard. Repeat the layering twice, pouring custard on each layer (the custard holds the layers together). Top with waxed paper and foil. Place in a baking pan, pour boiling water halfway up sides of the dish, and bake for 1 hour in a pre-heated 350 degree oven. Turn up heat to 400 degrees and bake 30 minutes longer. Uncover for last 10 minutes. Allow more time if you use a higher dish. When the custard sides have come away from the edges of the dish, and when the center tests dry, the custard is done. Place on a rack for 15 to 20 minutes before unmolding onto a serving platter. This recipe yields 12 servings; 6 carb grams per serving. Use a combination of meats, such as ham, salami, pepperoni. Make a spectacular buffet dish by doubling the ingredients and making 6 layers. For thicker layers, repeat two rather than three times. Serve with a dollop of sour cream as garnish with a sprinkle of fresh chopped herbs.

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