SPINACH CUSTARD BAKE
1 pound spinach, rinsed, stemmed
1 cup plain yogurt or sour cream or
1 (8 ounce) package cream cheese, diced
3 large eggs
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried basil
Pinch pepper
1 cherry tomato, sliced (optional, for garnish)
Cook spinach with water that clings to leaves in large saucepan, covered, over medium heat just until limp, about 3 minutes.
Combine spinach with remaining ingredients except tomato in food processor or blender container; process until smooth. Pour into buttered 1-quart baking dish.
Bake in preheated 325 degree F oven until knife inserted near center is withdrawn clean, about 35 minutes. Garnish with tomato.
Makes 6 servings
Source: Country Cooking, Favorite Recipes Magazine Number 20, 1987
1 pound spinach, rinsed, stemmed
1 cup plain yogurt or sour cream or
1 (8 ounce) package cream cheese, diced
3 large eggs
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried basil
Pinch pepper
1 cherry tomato, sliced (optional, for garnish)
Cook spinach with water that clings to leaves in large saucepan, covered, over medium heat just until limp, about 3 minutes.
Combine spinach with remaining ingredients except tomato in food processor or blender container; process until smooth. Pour into buttered 1-quart baking dish.
Bake in preheated 325 degree F oven until knife inserted near center is withdrawn clean, about 35 minutes. Garnish with tomato.
Makes 6 servings
Source: Country Cooking, Favorite Recipes Magazine Number 20, 1987
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