2 tablespoons butter, plus more for greasing custard cups
1 teaspoon olive oil
3/4 cup minced mushrooms
1 small bunch scallions, minced
2 (10-ounce) packages frozen spinach, cooked, drained and squeezed dry*
2 tablespoon dry sherry
1-1/2 cup heavy cream
4 large eggs
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/8 teaspoon grated nutmeg
Dash Tabasco sauce
1/4 cup grated parmesan cheese
1/4 cup shredded Swiss cheese
1-2 cups marinara sauce, homemade or jarred, optional
Fresh basil leaves, for garnish, optional
Preheat oven to 325 degrees.
Melt butter with oil in a large skillet, over medium heat. Saut the mushrooms and scallions for about 5 minutes or until the moisture from the mushrooms has evaporated.
Chop spinach, which has been squeezed dry, and add to the mushroom/onion mixture.
Stir in sherry, remove from heat.
Warm cream, in a medium saucepan, over low heat. Remove pan from heat, then, constantly stirring, whisk in eggs, one egg at a time.
Slowly add cream mixture to spinach mixture. Return to low heat, adding cheese, salt, pepper and nutmeg.
Divide mixture among 6 (4-ounce) lightly buttered ramekins. Place ramekins on a baking rack in a baking pan and fill pan two-thirds full of hot water. Bake for 40 minutes, or until knife inserted into center of custard comes out clean.
Remove from water and allow setting for 10 minutes, before inverting onto serving plates. Spoon marinara sauce over each portion and garnish with fresh basil leaves, if desired.
Makes 6 servings.
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