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Vegetable oil cooking spray |
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1 tablespoon extra-virgin olive oil |
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4 ounces thinly sliced pancetta, diced into 1/2-inch pieces |
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1/4 teaspoon freshly ground black pepper |
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Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups) |
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6 large eggs, beaten, at room temperature |
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2 packed cups chopped spinach |
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1 1/2 cups grated gruyere (6 ounces) |
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1/4 cup milk, at room temperature |
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Special equipment: four 10-ounce ramekins |
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Position an oven rack in the center of the oven and preheat to 400 degrees F. Spray four 10-ounce ramekins with vegetable oil cooking spray.
Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and drain on paper towels. Add the shallots, salt and pepper in the same skillet. Cook over medium-high heat until soft, about 3 minutes.
In a medium bowl, mix together the cooked pancetta, shallots, bread, eggs, spinach, gruyere and milk until all the ingredients are moistened.
Spoon the mixture into the ramekins. Place the ramekins on a small baking sheet and bake until golden brown, about 25 minutes.
Cool the ramekins for 20 minutes. Using a paring knife, loosen the edges of the ramekins and unmold onto serving plates. Serve warm or at room temperature.
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