Spinach, Artichoke, And Gouda Casserole
- 1 1/2 tablespoons butter
- 2 shallots, thinly sliced
- 4 garlic cloves, minced
- 12 ounces baby spinach
- 1 (16-ounce) package frozen artichoke halves, thawed
- 1 cup (about 4 ounces) shredded Swiss cheese
- 1 cup (about 4 ounces) shredded smoked Gouda cheese
- 10 large eggs, lightly beaten
- 3 cups half-and-half
- 1/4 cup chopped fresh dill
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Garnish: chopped fresh dill
- Heat butter in a large Dutch oven over medium-high heat until bubbly. Add shallots and garlic; cook 3 minutes or until soft. Add spinach, and cook 5 minutes or until spinach is wilted and liquid has mostly evaporated. Place spinach in a colander, pressing leaves to remove any excess liquid; cool slightly. Divide spinach, artichokes, and cheeses among 8 lightly greased 1-cup ramekins (or place in a 2-quart baking dish). Combine eggs and next 4 ingredients in a large bowl; pour egg mixture over spinach mixture. Cover and refrigerate 8 hours or overnight. Preheat oven to 350u0b0. Bake, uncovered, 45 minutes or until centers are just set. Let stand 5 minutes before serving. Garnish, if desired.
butter, shallots, garlic, baby spinach, swiss cheese, gouda cheese, eggs, dill, kosher salt, freshly ground black pepper, dill
Taken from www.myrecipes.com/recipe/spinach-artichoke-gouda-casserole (may not work)