Parmesan Custard with Spinach and Roasted Red Pepper

Ingredients

Parmesan Custard:

1 package (250 g/8 oz)

light cream cheese, softened

1/2 cup / 125 ml

whipping cream

3

Naturegg Omega 3 Eggs

3/4 cup / 175 ml

grated parmesan cheese

1/4 tsp / 1 ml

each salt and freshly ground pepper

Spinach Layer:

2 packages (300g each)

frozen chopped spinach, thawed

2 tbsp / 25 ml

vegetable oil

2

garlic cloves, minced

3

green onions, thinly sliced

1/4 tsp / 1 ml

each salt and freshly ground pepper

Roasted Red Pepper Layer:

1 jar (3 whole) / 340 ml

roasted red peppers (packed in water), drained and thinly sliced

2

garlic cloves

Salad:

1/4 cup / 50 ml

extra-virgin olive oil

1 tbsp / 15 ml

red wine vinegar

2 tsp / 10 ml

dijon mustard

3 cup / 750 ml

mixed salad greens

To taste

salt and pepper

Directions

1. Parmesan Custard: In food processor, combine light cream cheese, whipping cream and eggs. Pulse mixture until smooth, about 2 minutes.

2. Add parmesan cheese, salt and pepper; continue to pulse until smooth, about 1 minute. Divide parmesan mixture into each of the eight greased glass ramekins (approx. ¼ cup (50 mL) in each).

3. Spinach Layer: Put spinach over a strainer in the sink and gently press to remove as much water from spinach as possible. You should have about 2 cups (500 mL) of packed spinach after draining.

4. In a large skillet, heat oil over medium-high heat, add garlic; cook, stirring until aromatic, about 1 minute. Stir in spinach, green onions, salt and pepper. Cook to combine flavours, about 4 minutes. Remove from heat and spoon a generous ¼ cup (50 mL) of spinach mixture on top of parmesan custard, pressing gently on the tops.

5. Roasted Red Pepper Layer: In a bowl, stir together red pepper slices and garlic. Cover tops of spinach with a layer of roasted red pepper. The peppers should cover the spinach. Smooth tops. (Make ahead: Cover and refrigerate un-cooked custard cups for up to 2 days. Increase cooking time by 10 minutes when ready to bake, following instructions below.)

6. Place custard cups on large rimmed baking sheet and bake in 375°F (190°C) oven until set, about 30 minutes. Let cool slightly. Run a thin knife around edges of glass ramekins. Invert onto salad plates and top each with small amount of mixed greens and serve. Or top each cup with a handful of mixed greens and serve.

7. Salad: In a bowl, whisk together olive oil, vinegar, Dijon mustard, salt and pepper. Toss with mixed greens.

Tips

1. These layered custards are designed to be an appetizer or light supper yet they also make a great side dish idea. Serve instead of mashed potatoes with your holiday meal. They work well alongside beef or pork.

2. Recipe courtesy of Egg Farmers of Ontario

3. You can replace frozen spinach with fresh. Start with 1 pound (454g) of fresh spinach, trim any long or tough stems, and cook in a non-stick pan for 3 to 4 minutes on medium-high heat. Cool slightly, and then chop on a cutting board. Squeeze out as much liquid as possible and then it can used as outlined in the recipe.