Cheesy Spinach Bake

Leggy Peggy's Note:

This dish appeals to all ages. The slices hold their shape and taste great at room temperature -- making them perfect for make-ahead dinners, lunch boxes or potlucks. When sliced in small squares, they make great finger food, too. Created for RSC#11, and definitely a dish I'll make often in the future.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 9

• 5 large eggs
• ½ cup sour cream
• ¼-½ teaspoon black pepper
• 1 cup milk
• ¼ cup butter , melted and cooled
• ½ cup all-purpose flour
• ¾ teaspoon baking powder
• 2 cups baby spinach , tightly packed and roughly chopped (about 4 ounces)
• 2 large shallots , peeled and finely chopped (heaped 1/2 cup)
• 1 ½ cups gouda cheese , grated
• 2 -4 tablespoons asiago cheese , grated
• ¼ cup artichoke heart , finely diced (no woody bits)
• 1 cup lean bacon , diced

Directions:

1. Heat oven to 350°F.
2. In a medium-sized bowl, beat eggs lightly, then beat in sour cream and black pepper. Stir in milk and butter, and set aside.
3. In a small bowl, sift together flour and baking powder. Stir several times and set aside.
4. In a large bowl, combine, in order, the spinach, shallots, cheeses, artichoke hearts and bacon. Stir well after each addition.
5. Add flour mixture and stir well.
6. Add egg mixture and stir well.
7. Pour into a greased 11x7 pan (I used a glass one). Note: a 10-inch pie pan also works.
8. Bake in the pre-heated oven for 30-40 minutes, until golden on top.
9. Let rest for at least 10 minutes before slicing.
10. Can be served warm but is best at room temperature.

Reviews

[katew]

This was fabulous and everyone raved. I used salami as I had no ham or bacon. This made a generous amount and 4 people ate well. DS took recipe printout home even !!

[Bayhill]

Delicious! I made this for breakfast and everyone raved over it. There are so many fabulous flavors going on in this dish - gouda, asiago, bacon, and artichokes - no wonder everyone loved it. I used a smoke gouda (which I think is a must), and artichoke bottoms instead of hearts (they're less woody and my preference in cooking). I baked this in a 7x11" dish for 45 mins. Served with sour cream and salsa, although neither were needed as it was so good by itself. Thanks for sharing this wonderful recipe...it is definitely a keeper! *Made for Aus/NZ swap #20*

[mersaydees]

Wow -- this is great! This will be wonderful served at my next brunch buffet. I made it exactly as written, and including not cooking the bacon first -- was I supposed to cook it first? If so, at least I used smoked bacon!