Recipe

		Gruyere and Spinach Bakes
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

Vegetable oil cooking spray

1 tablespoon extra-virgin olive oil

4 ounces thinly sliced pancetta, diced into 1/2-inch pieces

2 shallots, chopped

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Two 1/2-to-3/4-inch-thick slices country-style bread, cut into 1/2-inch cubes (about 4 cups)

6 large eggs, beaten, at room temperature

2 packed cups chopped spinach

1 1/2 cups grated gruyere (6 ounces)

1/4 cup milk, at room temperature

Special equipment: four 10-ounce ramekins

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.