See vegetarian spinach with gruyère recipe – 01/29/2024 – Food

Stuffed with sautéed spinach and Gruyère cheese seasoned with nutmeg and lemon, this crispy roast is a great meatless option for brunch, lunch or dinner.

Ideally, you should prepare this casserole a day in advance and place it in the oven about an hour before serving. It will come out golden on top, ready to be the star of the table.

Performance: 8 to 10 servings
Time total: 1 hour and 50 minutes; at least 8 hours of refrigeration and 10 minutes of rest

Ingredients

• 227 g baguette or other stale bread (not too hard) cut into 3.8 cm cubes
• 6 tablespoons unsalted butter
• 1 teaspoon salt or to taste
• 2 leeks without the ends and the white part of the bulbs, cut in half, cleaned and thinly sliced ​​into half moons
• 280 g of fresh spinach
• ¼ teaspoon grated nutmeg
• Generous pinch of ground cayenne pepper
• 1 teaspoon finely grated lemon zest
• 2 tablespoons dry vermouth or white wine
• 8 large eggs
• 2 cups of cream (or use a mixture of milk and cream)
• ½ teaspoon freshly ground black pepper
• 2 cups (113 g) grated Gruyère cheese
• ¾ cup grated parmesan cheese

Method of preparation

1. Preheat the oven to 180ºC. Lightly grease a baking dish measuring around 23 by 36 cm.

2. Spread the baguette cubes on another baking sheet. Bake until crispy, about 8 to 10 minutes. Transfer the cubes to a large bowl and mix with 4 tablespoons of melted butter and a pinch of salt. Mix

3. Meanwhile, in a large skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the leeks and a pinch of salt, and sauté until soft and lightly browned, about 5 minutes.

4. Add half the spinach leaves with a pinch of salt, nutmeg, cayenne pepper and lemon zest and stir until wilted, about 2 to 4 minutes. Add the rest of the spinach and another pinch of salt. Sauté until most of the liquid has evaporated, about 5 minutes more. Add the vermouth and cook for 2 to 4 minutes, or until the pan is dry. Taste and add more salt if necessary. Let the spinach cool.

5. In a medium bowl, whisk together the eggs, cream, pepper, and 1 teaspoon of salt. Add the mixture to the baguette, mixing well. Add the spinach, 1 ¾ cups of Gruyère and ½ cup of Parmesan, and mix everything until smooth (use your hands, preferably).

6. Pour the mixture into the greased pan, cover and refrigerate for 8 hours or overnight.

7. When ready to bake, heat the oven to 180ºC. Top the casserole with the remaining ¼ cup grated Gruyère and ¼ cup grated Parmesan. Bake for 50 to 60 minutes, or until the center is firm and no longer liquid (it may gain volume). Let rest for 10 to 20 minutes before serving.