This savory spinach pudding is especially nice with baked ham.
4 large eggs
1 cup milk
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 cup freshly grated Parmesan cheese
1 (10-ounce) package frozen, chopped spinach, thawed
- In large bowl, thoroughly beat all ingredients except spinach.
- Squeeze all liquid from spinach, stir into egg mixture. Pour into greased 2-quart casserole.
- Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, until custard is set (knife inserted midway between center and outer edge comes clean).
- Let rest 10 minutes before serving.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.