This week's Meatless Monday recipe is a very rich and creamy spinach casserole. Perfect for those who have given up meat for Lent, or our folks on a budget. It can be a versatile side dish with any meat, and yet stands on its own with a light salad and some dinner rolls. Either way, it is a great recipe for special occasions, or to bring as a "pot luck" dish.
Here's what you need:
- 4 10-ounce boxes of thawed frozen spinach
- 2 cups grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1 cup of white wine
- 6 large eggs
- 1 cup of heavy cream
- 1 cup of whole milk
- 6 sliced shallots
- 1/4 teaspoon of grated nutmeg
- kosher salt and pepper, to taste
- 1 tablespoon of olive oil (and some to coat your baking dish)
- Preheat the oven to 400 degrees. Prepare your casserole dish by lightly coating it with oil.
- Heat the tablespoon of oil in a skillet over medium heat and add the shallots, some salt and pepper to taste. Cook them until they are soft, then add the cup of white wine and simmer until the wine has evaporated.
- While that is cooking, in a large mixing bowl combine the eggs, milk, cream, nutmeg and salt and pepper. Whisk together to make a smooth batter.
- Squeeze the excess liquid from the thawed spinach.
- Add the shallots, spinach, and the cheeses to the egg mixture and stir to coat everything evenly.
- Pour the mixture into the baking dish.
- Bake for 45 to 55 minutes until the top is golden brown and bubbling.
This can easily be made in advance, and reheated at 350 degrees for about 45 minutes, later.
Comments? Questions? Story information, product to review or breaking news? Please contact Natalia Corres at Natalia@bakwep.com.
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