Spinach and Cheese Custard

Submitted by Catherine & John Marrari
 

Below is a very easy recipe for the winter months when locally-grown fresh spinach is hard to find.

1/2 c minced onion
1 clove garlic, minced
1 T. olive oil
5 eggs
1 c. cottage cheese
1/2 c. milk
1/2 t. each nutmeg and salt
1/4 t. pepper
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and squeezed dry
2 T. grated Parmesan (optional)

 
Sauté onion and garlic in oil until tender (preferably in a large ovenproof skillet). Cool. 
In medium bowl beat eggs, cheese, milk, nutmeg, salt, and pepper until blended. 
Stir in spinach and onion mixture. 
Pour into the large ovenproof skillet (used to sauté onion) or a shallow 10 inch wide casserole dish; sprinkle with Parmesan. 
Bake in preheated 350 degree oven 40 to 45 minutes or until knife inserted near center comes out clean. 
Let stand 5 to 10 minutes before cutting in wedges. 

Makes 4 servings.