Creamy Spinach and Egg Casserole

Name: Creamy Spinach and Egg Casserole
Cook time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 20 g unsalted butter divided; 15 ml olive oil for sautéing; 80 g yellow onion small dice; 2 count garlic cloves minced; 170 g fresh spinach washed and roughly chopped; 6 count large eggs lightly beaten; 120 ml heavy cream none; 60 ml whole milk none; 3 g fine salt divided; 0.75 g black pepper freshly ground, divided; 0.25 g ground nutmeg divided; 80 g sharp cheddar cheese grated; 20 g Parmesan cheese finely grated; 8 g unsalted butter divided; 1 g fine salt divided; 0.25 g black pepper freshly ground, divided; 0.25 g ground nutmeg divided; 20 g sharp cheddar cheese grated; 0.25 g cayenne pepper optional, for a light finish

An American-style baked side casserole that sets eggs with sautéed spinach, onion, cream, and cheddar. It bakes into soft squares with a browned top and a moist, custardy interior.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

20 g unsalted butter divided
15 ml olive oil for sautéing
80 g yellow onion small dice
2 count garlic cloves minced
170 g fresh spinach washed and roughly chopped
6 count large eggs lightly beaten
120 ml heavy cream none
60 ml whole milk none
3 g fine salt divided
0.75 g black pepper freshly ground, divided
0.25 g ground nutmeg divided
80 g sharp cheddar cheese grated
20 g Parmesan cheese finely grated
8 g unsalted butter divided
1 g fine salt divided
0.25 g black pepper freshly ground, divided
0.25 g ground nutmeg divided
20 g sharp cheddar cheese grated
0.25 g cayenne pepper optional, for a light finish

Instructions

Heat the oven to 190°C. Grease a 9x9-inch baking dish with 8 g of the butter. Set a 10-inch skillet over medium heat and add 15 ml olive oil plus 12 g butter. The butter is melted and the skillet is evenly coated.
Add the onion and cook for 4 minutes, stirring often, until translucent. Add the garlic and cook for 30 seconds. Add the spinach and cook until wilted and any moisture has mostly evaporated, 2 to 3 minutes. The spinach is wilted and the pan looks mostly dry.
In a mixing bowl, whisk the eggs with the cream, milk, 3 g salt, 0.75 g black pepper, and 0.25 g nutmeg. Stir in the sautéed vegetables, 80 g cheddar, and all of the Parmesan. The mixture looks evenly combined with the cheese distributed through it.
Pour the mixture into the prepared baking dish and top with the remaining 20 g cheddar, the remaining 8 g butter cut into small pieces, the remaining 1 g salt, 0.25 g black pepper, 0.25 g nutmeg, and the cayenne if using. The surface is evenly topped and ready for the oven.
Bake for 25 to 30 minutes, until the center is just set and the top is lightly browned. A knife inserted near the center should come out mostly clean, and the casserole should jiggle only slightly in the middle. The center is set and the top is browned with a few deeper cheese spots.
Rest for 5 minutes before cutting into 4 portions and serving warm. The squares hold together when sliced.