Spinach Parmesan Custard with Frico

• 1 medium onion, finely chopped
• 2 teaspoons unsalted butter
• 20 oz baby spinach, coarsely chopped
• 2 tablespoons water
• 4 large eggs, lightly beaten
• 2 cups skim (fat-free) milk
• 1 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 teaspoon freshly grated nutmeg
• Accompaniment: frico
• Special equipment: a 9- to 10-inch springform pan

1. Cook onion in butter, covered, in a 6- to 8-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 10 minutes.
2. Add spinach and water and cook, covered, over moderately high heat, stirring occasionally, until just wilted, about 4 minutes.
3. Drain in a large sieve set over a bowl, pressing on spinach.
4. (Discard liquid.)
5. Preheat oven to 350F.
6. Lightly oil springform pan.
7. Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a large bowl, then stir in spinach.
8. Spoon into springform pan, spreading evenly, and bake until custard is set and no longer wet in center, 50 to 55 minutes.
9. Cool 10 minutes in pan on a rack, then run a sharp knife around edge to loosen and remove side of pan.
10. Cut into 8 wedges and serve warm or at room temperature.

onion, unsalted butter, baby spinach, water, eggs, milk, salt, black pepper, nutmeg, accompaniment, springform pan

Taken from www.epicurious.com/recipes/food/views/spinach-parmesan-custard-with-frico-105223 (may not work)