Spinach Gorgonzola Custards


  • 1/2 cup cooked, chopped spinach
  • 1 TBSP butter
  • 1 TBSP olive oil
  • 2 large onions, cut in half and thinly sliced
  • 2 tsp brown sugar
  • 5 ounces (about 2/3 cup) crumbled Gorgonzola or Feta cheese
  • 3 large eggs
  • 1-1/2 cups half-and-half
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/8 tsp black pepper
  • crumbled Gorgonzola or Feta cheese for garnish


  1. Drain spinach well and set aside.
  2. Melt butter in a large skillet over medium heat. Just before melted, add oil and stir together. Add onion and saute 5 minutes. Stir in sugar and cook, stirring occasionally 20 more minutes until onion is caramel colored. Reserve 1/4 cup onion mixture.
  3. Spoon remaining onion mixture evenly into 6 lightly greased 6-ounce custard cups. Sprinkle with crumbled cheese.
  4. Whisk together eggs and next 4 ingredients until blended. Stir in spinach. Spoon evenly over cheese and place cups in a 13 x 9-inch pan. Add hot water to pan to a depth of 1-inch. Bake at 350 degrees for 30 to40 minutes or until almost set.
  5. Remove cups from pan and let stand 10 minutes. Un-mold and top with reserved onion. Garnish with crumbled cheese and serve. Note: This may also be baked in a lightly greased 9-inch square baking dish.

Yield: 6 servings