Gruyere and Spinach Bakes


4 servings
Gruyere and Spinach Bakes
Vegetable oil cooking spray vegetable cooking spray1
1 tablespoon extra-virgin olive oil extra-virgin olive oil1
4 ounces thinly sliced pancetta, diced into ½-inch piecespancetta4
2 shallots, chopped shallots2
1 teaspoon kosher salt kosher salt1
¼ teaspoon freshly ground black pepper freshly ground black pepper¼
Two ½-to-¾-inch-thick slices country-style bread, cut into ½-inch cubes (about 4 cups) country-style bread2
6 large eggs, beaten, at room temperature egg(s)6
2 packed cups chopped spinach spinach2
1 ½ cups grated gruyere (6 ounces) gruyere cheese1 ½
¼ cup milk, at room temperaturemilk¼
Special equipment: four 10-ounce ramekinsramekins4


Gruyere and Spinach Bakes
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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