Gruyere and Spinach Bakes

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
20 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Vegetable oil cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces thinly sliced pancetta, diced into 1/2-inch pieces
  • 2 shallots, chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)
  • 6 large eggs, beaten, at room temperature
  • 2 packed cups chopped spinach
  • 1 1/2 cups grated gruyere (6 ounces)
  • 1/4 cup milk, at room temperature
  • Special equipment: four 10-ounce ramekins
Directions

Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.

Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.

In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.

Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.

Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.


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