Spinach Custard Pie

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 4 cups finely chopped spinach
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • ¼ teaspoon grated nutmeg
  • ¾ cup grated Parmesan cheese
  • cups heavy cream, scalded
  • 4 eggs, lightly beaten
  • 1 partially baked pie shell (8 to 9 inches)


  1. Preheat oven to moderate (375°F.).

  2. Melt the butter in a large skillet and sauté the onion until tender but not browned.

  3. Add the spinach, cover, and cook for five minutes. Turn onto a board and chop again. Place spinach in a bowl and add the salt, pepper, nutmeg and one-half cup of the cheese; mix well.

  4. Pour the hot cream over the eggs while beating. Gradually beat into the spinach mixture and pour all into the pie shell. Sprinkle with remaining cheese. Bake for thirty minutes, or until set. Serve warm.

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