Everyday Food Recipe: Spinach-and-Cheese Puff

Last weekend we made the Spinach-and-Cheese Puff from the November issue of Everyday Food magazine. It couldn’t be easier, and it’s delicious. A great way to get in a serving of vegetables, and since it uses frozen spinach, the prep is a snap. I highly recommend this side dish, either for a weeknight dinner (it comes together in about 40 minutes), or as an addition to a holiday meal, or dinner for guests. It can even be made ahead and reheated. Give it a try!

Spinach-and-Cheese Puff
recipe from Everyday Food, November 2007

Butter, for baking dish
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 ½ cups half-and-half
3 large eggs, lightly beaten
1 ½ cups coarsely grated Gruyere cheese (about 6 ounces)
Coarse salt and ground pepper
¼ teaspoon nutmeg

Preheat oven to 350 degrees. Butter a shallow 1 quart baking dish.

In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes.

Serves 8

To make ahead: Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes more.

Photo from Martha Stewart.