Spinach & Roasted Pepper Gratin |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 16 |
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This serves about twelve people, but can easily be cut in half for a smaller group. This is truly delicious, one of my favorites. It is really quite healthy, looks lovely on a buffet table. It is also good for pot lucks Ingredients:
4 (10 ounce) bags spinach leaves |
3 red bell peppers, roasted and peeled (you can use the jarred one drained) |
1 1/2 tablespoons olive oil |
3 medium leeks, cleaned and thinly sliced |
1 large shallot, chopped |
3 minced garlic cloves |
2 tablespoons fresh basil, chopped |
1 cup whipping cream |
4 eggs |
1 cup part-skim ricotta cheese |
1/2 cup grated swiss cheese |
1/4 cup parmesan cheese |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
Directions:
1. Steam spinach in batches and squeeze dry.
2. Cut roasted peppers in 1/4 inch strips.
3. Saute leek, shallot and garlic in olive oils until soft.
4. In large bowl whisk Cream, eggs, cheeses, basil and salt & pepper until well blended.
5. Fold in all vegetables.
6. Place in 13 x 9 inch pan that has been treated with cooking spray.
7. Bake at 350°F for 50 minutes.
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