Spinach is back on the shelves at Publix. E coli be damned. I bought 2 bags and made our favorite, well, my favorite really. Here is the recipe...enjoy.
Spinach Custard Ring with Tomato Cream Sauce
· 4 large eggs
· 1 C heavy cream
· 1 ½ tsp minced fresh basil
· ½ tsp salt
· Liberal seasoning of freshly ground pepper
· ¾ C tomato puree
· ¾ C heavy cream
· ¼ tsp salt
· Freshly ground pepper
· ¼ Cup freshly grated parmesan
Remove stems from the spinach and discard. Clean the spinach by dunking in cold water and lifting out, leaving the dirt behind. (I use bagged spinach.)
Put spinach in a large pot with just the water that clings to it. Cover and cook over low heat just until wilted (I microwave the stuff for 1 minute) Squaeeze out extra water and chop until fine.
Preheat oven to 375 degrees. Beat the eggs in a large bowl and stir in the cream, basil, salt, pepper, and spinach.
Generously grease a 1 ½ quart ring mold or loaf pan and fill it with the spinach mixture. Place the pan into a larger pan that is partially filled with water. The water should reach about half way up the sides.
Bake for 20-30 minutes or until a knife, inserted in the center, comes out clean.
While the ring is baking combine all the sauce ingredients, except for the parmesan cheese, and mix well.
When baked, let sit 10 minutes prior to unmolding.
Unmold into a quiche pan of another attractive baking dish. Pour the tomato cream sauce evenly over the ring, sprinkle with the parmesan, and bake for another 15 minutes until golden brwwn.
Time for some new dishes. Look at those scratches!