Spinach Custard recipe
information
An unusual and tasty lunch or supper dish, ideal for many people on a light diet.
ingredients
1 kg (2.2 lb) fresh spinach or 2 X 225 g pkts frozen leaf spinach
salt and pepper
ground nutmeg
butter for greasing
2 X 150 g cartons natural yoghurt
200 ml milk
2 eggs
a pinch of dry mustard
salt and pepper
ground nutmeg
butter for greasing
2 X 150 g cartons natural yoghurt
200 ml milk
2 eggs
a pinch of dry mustard
method
1. Wash fresh spinach thoroughly. Cook gently, with only the water that clings to the leaves, for 10-15 minutes, until tender
2. Chop the spinach and drain well. Thaw frozen spinach and drain well.
3. Flavour the spinach with salt, pepper, and a little ground nutmeg.
4. Grease a 750 ml ovenproof dish and put in the spinach.
5. Tip the yoghurt into a basin and mix with a fork until the curd is evenly broken down.
6. Grate the cheese. Stir the cheese, milk, eggs, and mustard briskly into the yoghurt. Pour on to the spinach.
7. Stand the dish in a shallow tin containing enough warm water to come half-way up the sides of the dish.
8. Bake in a cool oven at 150°C, gas mark 2, for 1 1/2 hours or until the custard is set in the centre.
2. Chop the spinach and drain well. Thaw frozen spinach and drain well.
3. Flavour the spinach with salt, pepper, and a little ground nutmeg.
4. Grease a 750 ml ovenproof dish and put in the spinach.
5. Tip the yoghurt into a basin and mix with a fork until the curd is evenly broken down.
6. Grate the cheese. Stir the cheese, milk, eggs, and mustard briskly into the yoghurt. Pour on to the spinach.
7. Stand the dish in a shallow tin containing enough warm water to come half-way up the sides of the dish.
8. Bake in a cool oven at 150°C, gas mark 2, for 1 1/2 hours or until the custard is set in the centre.
serving amount
serves 4
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more information
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