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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. 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:
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.
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