Gruyere and Spinach Bakes

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So easy and scrumptious! Made a few changes~used no pancetta, and added Parmesan and Fontina to the Gruyere. Also used Gluten~free bread. Was one of four Christmas appetizers and the biggest hit! Next time, will add roasted garlic pieces..

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Really good! I have a wheat allergy, so I used regular loaf bread made of spelt flour. Instead of the pancetta I used bacon and instead of the shallots I used a quarter of an onion, just because I already had them. Also, I have smaller ramekins. This filled seven of them. My husband's sole complaint is that I only left two for him ;

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This one was outlandishly good. My very picky husband raved bout it, my finicky 6 year old wanted seconds, and my I-don't-eat anything 3 yr old ate it. Win, win, win! I learned from a review of bread puddings to use Challah bread with baked bread puddings because they hold their structure, absorb custard, and create crusty surfaces better than any other bread. Also, I used smoked gruyere. Otherwise, I stuck to the recipe. The medley of flavors was wonderfully balanced and sumptuous.

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These look cute and taste good. I used pastrami instead of pancetta and white strong cheddar instead of gruyere. I also sprinkled grated mozzarella on top for a golden cheesy topping. Serve them quickly because they puff up in the oven and shrink back down when cooler.

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These are delicious and easy to handle so they're perfect for a picnic. As the other reviews suggested, half the salt at least. Next time, I don't think I'll even use salt and just let the pancetta do it's job.

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These were delicious! WIll be making again soon!

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This was delicious! I don't have ramekins, so I used a large muffin pan instead to make 6. I also substituted turkey bacon for the pancetta. I will definitely make this again!

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This bake was delicious!! It was a great supper! It would also make a great breakfast quiche! I highly recommend this!

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Very tasty recipe and also really easy to make. I didn't have ramekins so I used a muffin tin instead, worked out great. They smelled great while they were baking. Great as leftovers too. The recipe made A LOT more than what I needed, so I made a double batch and brought the extras to work. They did come out a little too greasy after you microwave them.. but still delicious!

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These are fabulous! I used a bit too much spinach the first time around, but they were good regardless. I substituted bacon for the pancetta, which turned out fine. I also suggest cutting the salt in 1/2--the bacon or pancetta has plenty! I'm afraid to cut it out as it likely helps the egg mixture stay fluffly, but you can easily cut it down to 1/2 or even 1/4 tsp. I suggest making it as is before making too many alterations! The key is the ramekins--the outside edges get a little crusty and brown--brown is good!