Savory Spinach-Gorgonzola Custards

Southern Living
If you don't have custard cups, disposable aluminum cups will work just fine.
Makes 6 servings


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1/2 cup frozen chopped spinach, thawed
2 large onions, halved and thinly sliced
2 teaspoons olive oil
2 teaspoons brown sugar
Vegetable cooking spray
3 ounces crumbled Gorgonzola cheese*
1/2 (8-ounce) package fat-free cream cheese, softened
1 large egg
1 cup reduced-fat milk (2%)
1/2 cup egg substitute
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper


Drain spinach well, pressing between layers of paper towels. Set aside.

Sauté sliced onions in hot oil in a large nonstick skillet over medium heat 5 minutes.

Stir in brown sugar; cook, stirring occasionally, 20 minutes or until onions are caramel colored. Reserve 1/4 cup onions. Spoon remaining onions evenly into 6 (6-ounce) custard cups coated with cooking spray; sprinkle evenly with Gorgonzola cheese.

Beat cream cheese with an electric mixer until smooth. Add egg and next 5 ingredients, beating just until blended. Stir in spinach. Spoon evenly over cheese in custard cups.

Place cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1 inch.

Bake at 350° for 30 to 40 minutes or until almost set. Remove cups from pan. Let stand 10 minutes; unmold, and top with reserved onions.

*1 (4-ounce) package crumbled blue cheese may be substituted.

Original recipe with half-and-half, more cheese, and oil: Calories 265 (70% from fat); Fat 21g (sat 11g); Chol:159mg.

Created date

October 2002

Nutritional Information

Calories 160
Caloriesfromfat 48 %
Fat 8.6 g
Satfat 3.9 g
Monofat 2 g
Polyfat 0.6 g
Protein 11.6 g
Carbohydrate 9.4 g
Fiber 1.3 g
Cholesterol 56 mg
Iron 1.1 mg
Sodium 422 mg
Calcium 206 mg