FoodBanter.com - Spinach, Ham And Cheese Custard

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Spinach, Ham And Cheese Custard

Spinach, Ham And Cheese Custard

main dish, ham

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

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. Comments: If you omit the water bath,
the bottom becomes brown, but the flavor stays the same. 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. Source: "Low Carb Diet Recipes at
http://www.dietlowcarb.com" S(Formatted for MC6): "06-27-2003 by Joe
Comiskey - Mad's Recipe Emporium" - - - - - - - - - - - - - - - - - - - Per
Serving (excluding unknown items): 250 Calories; 24g Fat (85.0% calories
from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 163mg
Cholesterol; 171mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Non-Fat
Milk; 4 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 12 servings

Preparation Time: 0:00
--
Last year's nuts must go.
- Michael Odom

Alan_B wrote:
>
> Spinach, Ham And Cheese Custard
>
snipped for brevity
> --
> Last year's nuts must go.
> - Michael Odom

Sounds good!

"Alan_B" > wrote in message
...
>
> Spinach, Ham And Cheese Custard
>
> main dish, ham
>
>

Is this somehwhat like quiche? If so, I *must* try it. I love quiche but
haven't had any since being diagnosed T2 -- I'm following South Beach plus
no pasta, rice, potatoes, or flour. With "no flour," that has also meant
"no quiche" for me.

MaryL

make the quiche without the crust :-)
--
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"MaryL" -OUT-THE-LITTER> wrote in message
...
>
> "Alan_B" > wrote in message
> ...
> >
> > Spinach, Ham And Cheese Custard
> >
> > main dish, ham
> >
> >
>
> Is this somehwhat like quiche? If so, I *must* try it. I love quiche but
> haven't had any since being diagnosed T2 -- I'm following South Beach plus
> no pasta, rice, potatoes, or flour. With "no flour," that has also meant
> "no quiche" for me.
>
> MaryL
>
>

You can make any quiche recipe you like.

Just pour the filling into a greased pie pan... no crust.

I would use a bain marie ( a water bath) to cook it so the sides don't burn.

Jennifer

MaryL wrote:

> "Alan_B" > wrote in message
> ...
>
>>Spinach, Ham And Cheese Custard
>>
>>main dish, ham
>>
>>
>
>
> Is this somehwhat like quiche? If so, I *must* try it. I love quiche but
> haven't had any since being diagnosed T2 -- I'm following South Beach plus
> no pasta, rice, potatoes, or flour. With "no flour," that has also meant
> "no quiche" for me.
>
> MaryL
>
>

I cook a lot of quiche fillings via the microwave. Or I cook the filling
slowly on low heat in an iron skillet like you would a souffle. And I
haven't used (or eaten) any crust for some time.

Microwave or skillet... both are quicker than the oven. And it also
depends on the filling recipe and which cooking method I think will work
better.

Barbara

Jennifer wrote:

> You can make any quiche recipe you like.
>
> Just pour the filling into a greased pie pan... no crust.
>
> I would use a bain marie ( a water bath) to cook it so the sides don't
> burn.
>
> Jennifer
>
>
> MaryL wrote:
>
>> "Alan_B" > wrote in message
>> ...
>>
>>> Spinach, Ham And Cheese Custard
>>>
>>> main dish, ham
>>>
>>>
>>
>>
>> Is this somehwhat like quiche? If so, I *must* try it. I love
>> quiche but
>> haven't had any since being diagnosed T2 -- I'm following South Beach
>> plus
>> no pasta, rice, potatoes, or flour. With "no flour," that has also
>> meant
>> "no quiche" for me.
>>
>> MaryL
>>
>>
>