INGREDIENTS
Start with Grandpa’s recipe for BASIC CUSTARD, which is a standard recipe that everyone should try. The recipe for BASIC CUSTARD is repeated within this recipe for your convenience.
You can make this with or without a crust, but if you make one with a crust, PRE-BAKE the crust at 425 for about 10 minutes.
Use commercial pie crust in place of Step 5 of the Basic Custard recipe, or MAKE YOUR OWN
- 4 Eggs and 4 TBL Sugar creamed together
- Dash Vanilla
- Cinnamon
- Grated nutmeg
- Merest dash of salt
- Zest and juice from one orange or lime
- 1/2 C whole or lowfat milk – NOT skim, because you need the fats to gel properly
- 1/2 C Cream (Traditionally you should use just cream * I substitute 2/3 more milk instead of cream to keep it healthier)
- 1/2 CU frozen spinach (thawed)
- 1/4 onion – chopped small, minced or grated
- 2 cloves garlic – minced
- 1/2 C cheddar cheese – shredded
- 1/4 C grated Parmesan
STEP BY STEP
- Cream together eggs and sugar
- Mix in vanilla, cinnamon, nutmeg, salt and orange
- Mix with milk and cream
- Wash spinach in standing water to remove all grit
- Remove stems
- Steam leaves until soft ( or use frozen – this is what I do – SEE NOTE BELOW )
- Chop into small pieces and S-Q-U-E-E-Z-E the water from them
- Chop squeezed pieces again to make sure they are really small
- Add all other ingredients to the minced greens
- Mix gently
- Put loosely into your greased ramekins, and drizzle the custard into the mix
- Bake at 350º for 35-45 minutes
- Let it sit for about five minutes before serving
Using frozen spinach is much easier and gives you more consistent results. Just make sure that when you thaw it, you squeeze all of the extra water from it between two paper towels.
Published in Grandpa’s Corner – IRC Volume 1, Issue ###
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