Get my newest recipe via email:

Spinach, Herb and Feta Cheese Custard

Spinach, Herb and Feta Cheese Custard

A cross between a frittata and crust-less quiche, this spinach, herb and feta cheese custard is another fine example of what to do with green leafy vegetables, be they spinach, chard or beet greens. This recipe also makes use of an assortment of herbs, again, whatever is on hand–mince them up.

Spinach, Herb and Feta Cheese Custard

Each week in our Ranui Gardens CSA box, we find a different herb and one or three different greens.  So far we’ve enjoyed chive blossoms, rosemary, dill and this last week, cilantro. As a matter of fact, I am still enjoying 3 of these herbs. Well preserved they are, in water, in the fridge, with a plastic bag cap. You are the cook–explore and mix and match.

Don’t the chive blossoms look festive on this custard? I really like this rosemary with spinach combination. So stand your fresh herbs up in water and they can last up to a month. That’s a whole lot better than forgetting them in a baggie in the crisper until it’s too late.

Spinach, Herb and Feta Cheese Custard

Spinach, Herb and Feta Cheese Custard

Spinach, Herb and Feta Cheese Custard

Print
Spinach, Herb and Feta Cheese Custard
Ingredients
  • 2 tablespoons grapeseed oil
  • 1 small sweet onion , chopped
  • 2 cloves garlic , minced
  • 1 tablespoon minced fresh rosemary leaves
  • 1 tablespoon chopped fresh cilantro leaves
  • About 12 ounces fresh spinach leaves , washed and very coarsely chopped
  • Freshly ground black pepper
  • 5 whole eggs
  • 2 cups milk , dairy or non-dairy
  • ¼ teaspoon Real Salt
  • Pinch cayenne pepper
  • 5 ounces feta cheese
  • 2 teaspoons chive blossoms , optional
Instructions
  1. Heat the oil in a large skillet. Add the onions and cook for a minute or so. Stir in the garlic and the herbs.
  2. Add as much of the spinach as the skillet will hold, stir a minute until it wilts and then add the rest, adding and wilting until it is all wilted. Season with lots of freshly ground black pepper and a pinch or so of salt.
  3. Preheat the oven to 375°F. Lightly oil a 10-inch quiche mold.
  4. Distribute the spinach mixture over the bottom of the mold. Sprinkle with about ¾ of the cheese.
  5. Whisk the eggs in a bowl. Stir in the milk and the ¼ teaspoon of salt and the cayenne.
  6. Pour over the spinach and cheese. Sprinkle with the remaining cheese.
  7. Bake 30 to 40 minutes, until the custard is set and beginning to show brown color on top. Scatter the chive blossoms if you have them over the top.
  8. Serve warm, after letting the custard rest 5 minutes, or serve at room temperature.
Recipe Notes
  • You will want to remove any stems from the spinach, leaves only please.
  • We don’t drink dairy milk as a habit. Our pantry features unsweetened almond milk, so that’s what I used. You can use any kind of dairy milk or soymilk as well.

4 comments

  • Jane Bauer

    This will be on my table this coming weekend. YUM!! Sounds so good. Reply · 8 July, 2013

  • This looks like a perfect portable breakfast for Pete on mornings that he milks. And it will help me use up all the chard in the garden! Thanks. Reply · 10 July, 2013

    • Thanks for the note. Yes, what fun using up all the chard!
      Letty Reply · 10 July, 2013

  • […] P. S. Still got spinach? Try this Wilted Spinach and Green Lentil Salad. Or this Spinach Herb and Feta Custard. […] Reply · 21 June, 2015

Leave a Reply