Cheesy Spinach Bake
photo by katew
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
9-12
ingredients
- 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
- 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.
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Reviews
-
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*
Tweaks
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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*
RECIPE SUBMITTED BY
<p>Thanks so much for visiting my page.</p>
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<p>I love to cook and travel.</p>
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<p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p>
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<p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p>
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<p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>