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
How to Make It
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 350°. Bake, uncovered, 45 minutes or until centers are just set. Let stand 5 minutes before serving. Garnish, if desired.
I made this for a brunch that was attended by a few gluten free folks so I was trying to find some recipes that didn't have a pie crust or bread. That left out quite a bit of my recipe file!!! When I found this I thought it sounded delicious. I included it in my menu. I made it exactly as stated. It was good. My guests liked it but I was not overly excited by it. I probably won't make it again.
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