Recipe by Leggy Peggy
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.
- 5 large eggs
- 1⁄2 cup sour cream
- 1⁄4-1⁄2 teaspoon black pepper
- 1 cup milk
- 1⁄4 cup butter, melted and cooled
- 1⁄2 cup all-purpose flour
- 3⁄4 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 1⁄2 cups gouda cheese, grated
- 2 -4 tablespoons asiago cheese, grated
- 1⁄4 cup artichoke heart, finely diced (no woody bits)
- 1 cup lean bacon, diced
Directions See How It's Made
- Heat oven to 350°F.
- In a medium-sized bowl, beat eggs lightly, then beat in sour cream and black pepper. Stir in milk and butter, and set aside.
- In a small bowl, sift together flour and baking powder. Stir several times and set aside.
- In a large bowl, combine, in order, the spinach, shallots, cheeses, artichoke hearts and bacon. Stir well after each addition.
- Add flour mixture and stir well.
- Add egg mixture and stir well.
- Pour into a greased 11x7 pan (I used a glass one). Note: a 10-inch pie pan also works.
- Bake in the pre-heated oven for 30-40 minutes, until golden on top.
- Let rest for at least 10 minutes before slicing.
- Can be served warm but is best at room temperature.