Savory Spinach Gorgonzola Custards Recipes

VEGETABLE CUSTARDS

Vegetable Custards image

These are comforting and homey. They can be served as a first course, light luncheon, or supper entrée. Savory, studded with your choice of veggies and cheese.

Provided by TishT

Categories Yam/Sweet Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) can condensed cream of chicken soup
2 large eggs
1 pinch of grated nutmeg
1/2 teaspoon fresh ground black pepper
2 cups chopped cooked vegetables (grated zucchini, corn, broccoli, spinach or chard, mushrooms, etc)
1 1/2 cups grated cheese (swiss, cheddar, smoked gouda, or blue cheese)
2 tablespoons fresh grated parmesan cheese

Steps:

Preheat the oven to 350°F.
Coat 8 individual ramekins or a 1 1/2 quart soufflé dish with nonstick cooking spray.
In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.
Fold in the vegetables and cheese Pour the mixture into the prepared ramekins or dish and set the ramekins or dish in a larger pan filled with boiling water that comes halfway up the sides Bake the custard until a knife inserted into the center comes out clean, about 45 minutes for the large custard and 20-25 minutes for the smaller ones.
Let the custard cool for 5 minutes before serving it.

Nutrition Facts : Calories 171, Fat 12, SaturatedFat 6, Cholesterol 94.1, Sodium 654.8, Carbohydrate 6.3, Fiber 0.1, Sugar 0.4, Protein 9.5

SPINACH CUSTARD

Spinach Custard image

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

Ingredients

1 1/3 cups stale breadcrumbs
3/4 cup parmesan cheese
4 eggs
1 1/2 cups cream
1 teaspoon oregano
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon rosemary
1 large onion, minced
1/4 teaspoon pepper
1 1/2 cups cooked drained well-squeezed chopped spinach (1 ½ lbs fresh, 3 - 10 oz packages frozen)

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

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