Ingredients
- 3 medium-size artichoke bottoms, cooked, (see instructions for preparing them)
- Melted butter for greasing a pan
- ½ pound fresh spinach
- 1 tablespoon corn, peanut or vegetable oil
- ½ cup finely chopped onion
- 1 teaspoon finely minced garlic
- 6 large eggs
- 1 ½ cups heavy cream
- ½ cup milk
- ⅛ teaspoon freshly grated nutmeg
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1 cooked medium-size potato, about 1/3 pound, or 1/2 cup leftover mashed potato
- 1 6-ounce wedge of Brie
- 1 tablespoon finely chopped parsley
- Tomato sauce for custard pie (see recipe)
- Nutritional Information
Nutritional analysis per serving (8 servings)
409 calories; 29 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 16 grams protein; 282 milligrams cholesterol; 322 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Prepare the artichoke bottoms, and let them stand in their cooking liquid until ready to use. Drain and scoop away the fuzzy choke from each. Cut the artichoke bottoms into 1/4-inch-thick slices. There should be about 1 cup. Set aside.
- Preheat the oven to 375 degrees.
- Use a springform pan, 10 by 2 inches, with a removable bottom. Line the bottom and sides of the pan with wide aluminum foil, and brush all over with melted butter. Set aside.
- Rinse the spinach well. Pull or cut off and discard any tough stems; discard blemished leaves. Drain the spinach well. There should be about 3 cups loosely packed.
- In a saucepan, bring to a boil enough water to cover the spinach when it is added. Add the spinach, stirring it into the water. Cook about 1 minute or until wilted. Drain well. Squeeze to extract excess liquid. There should be about 1/2 cup. Chop the spinach, and set aside.
- Heat the oil in a skillet, and add the onion and garlic. Add the spinach and toss to blend.
- Break the eggs into a mixing bowl, and beat well. Beat in the cream and milk. Add the nutmeg, salt and pepper. Add the spinach mixture and blend.
- If a whole cooked potato is used, peel it and put it through a food mill or potato ricer. There should be about 1/2 cup. Add the mashed potato to the custard, and blend evenly. Pour the custard into the prepared pan, and place it in the oven. Bake 8 minutes.
- Meanwhile, trim off and discard the tough outer coating from the Brie. Cut the cheese lengthwise into 1/4-inch-thick wedges.
- Remove the pan from the oven, and sprinkle the artichoke pieces evenly over the top. Lay the strips of Brie flat in a circle like the spokes of a wheel around the top of the custard. Sprinkle the top with parsley, and return the pan to the oven. Bake 45 minutes or until a cake tester or thin skewer inserted into the center comes out clean. Let the pie stand for 10 minutes before unmolding.
- To unmold, remove the circle of metal from around the pie. Pull down the foil. You may cut the pie into 8 wedges and serve it on plates directly from the kitchen. Or if you wish to display it, place a round plate over the top of the pie. Invert the pie onto this plate, remove the foil, and then place a serving plate over the bottom of the pie. Repeat the procedure, turning the pie right-side-up. Serve cut into 8 wedges with the tomato sauce on the side.
1 hour 35 minutes
Dining and Cooking