Photo: Chiara Conti
Spinach Custard with Gruyère Topping
13 ingredients
Serves 6.
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This healthy dish works equally well as a savory brunch offering and as a hearty vegetable side at dinner.
Estimated Nutrition (whole recipe, rough)
624
Calories
28g
Protein
38g
Fat
47g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Canola oil cooking spray
- 2 to 3 Tbs. fine dried bread crumbs
- 1 lb. fresh spinach, or 1 package 10 oz. frozen spinach, thawed
- 1 Tbs. extra-virgin olive oil
- 1/2 cup chopped yellow onion
- 1 tsp. minced garlic
- 4 dry-packed sun-dried tomato halves, snipped into small pieces with kitchen scissors (about 2 Tbs.)
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 1/2 cup shredded Gruyère cheese
- 3 eggs
- 1 cup 1-percent-fat milk
- 1 tsp. Dijon mustard
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes