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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Gruyere and Spinach Bakes Recipe

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This recipe for Gruyere and Spinach Bakes is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T Olive oil
4 oz. chopped pancetta
Lg shallot minced
1 t. salt
1/4 t. pepper
6 large eggs room temp
5 oz fresh spinach
8 oz gruyere grated
1/4 c. milk or cream
sundried tomatoes
Directions:
Directions:
Preheat oven 400º
Spray 6 10 oz ramikens.
Heat oil med high lg skillet. Cook pancetta until crisp and brown about 6 min, then drain.
Add shallots, salt, pepper, can add other herbs also and saute about 3 min.
Add spinach to saute until wilted.
Mix all together, add sundried tomatoes. Divide into ramikens.
Top with most of cheese.
Mix eggs and cream and pour equal amounts into ramikens. Top with remaining cheese.
Bake 25 minutes. Let rest 10-15 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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