Thursday, October 15, 2009

How to get your husband to eat more veggies:baked spinch and swiss

This one is for all you vegetarians out there.

This is a Real Simple Classic. We've got wine, cheese, and whole milk and cream!

Hands-On Time: 30 minutes
Total Time: 1hour 25 minutes (not really. We watched like 2 1/2 episodes of Mad Men).


1 tablespoon olive oil, plus more for the dish
6 shallots, thinly sliced
kosher salt and black pepper
6 large eggs
1 cup heavy cream
1 cup whole milk
1/4 teaspoon grated nutmeg
4 10-ounce boxes frozen leaf spinach, thawed
1/2 cup grated Parmesan (2 ounces)
2 cups grated Gruyere (8 ounces)
1 cup dry white wine

Heat oven to 400° F. Coat a shallow 2 1/2- to 3-quart baking dish with oil; set aside.

Heat the oil in a large skillet over medium-high heat. Add the shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.
Meanwhile, in a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 teaspoon salt, and 1⁄4 teaspoon pepper.

Squeeze the spinach to remove excess liquid. Stir the spinach, shallots, Gruyère, and Parmesan into the egg mixture. Transfer to the prepared baking dish.

Bake until bubbling and the top is golden brown, 45 to 55 minutes.

Cook's Notes:
Because I love my husband and like my father-in-law, I pulled the old bait-and-switch and used half and half and skim milk.

The recipe calls for Gruyere but the grocery store I was at charged an arm and leg for it, so I went with Swiss.

I also forgot the shallots, so I omitted the step with the shallots and wine.

Mr. Snowgoose roasted potatoes and winter squash to add as a side. H even had seconds!

My father-in-law demanded the leftovers and that I make it again soon, which I will. It was wicked good.

And the baking time was only about 35 minutes.

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