We had a good time this weekend. We ate some incredibly good pizza with friends at our favorite neighborhood spot, Jack had his first sleep-over and, as evidenced, by the photos, he had an amazingly fun time, we went to a birthday party, played at the playground, made chocolate chip cookies, and ended the weekend with family gathered around our table eating savory kale and cheese custards.
Suffice it to say, it was a fun one. I hope you all had a good time too.
I will leave you with my recipe for the savory custard, made two ways. I added artichoke to one custard and sausage to the other; both were quite tasty. They reminded me of a lighter quiche. Perfect, I would imagine, at any time of the day, something a bit reminiscent of a light French meal when served with a green salad and a pinch of baguette. They pair nicely with a crisp beer or a glass of rose. Happy April!
Kale and Cheese Custard adapted from The Kitchn
olive oil 4 eggs 8 ounces ricotta cheese 4 ounces grated Parmesan cheese 1 can artichokes, drained OR 6 ounces chicken and sweet basil sausage 1 bunch kale (about 1/3 of a pound)
Preheat oven to 400 degrees. Grease a 9-inch cake pan lightly with olive oil. In a large bowl, whisk together the eggs and cheeses. Roughly chop the kale and artichokes or sausage, then add to the cheese/egg mixture. Stir until combined. Spoon contents into the greased cake pan and cook until custard is set, about 35-40 minutes. Cool and serve warm or at room temperature.