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Gruyere and Spinach Bakes

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 35 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
  4. Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
  5. 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.