Spinach Custard with Gruyere Topping

Spinach Custard with Gruyere Topping
By: Williams Sonoma

High in Protein

2-3 Tablespoons fine dried bread crumbs
1 package (10oz) frozen spinach
1 Tablespoon extra-virgin olive oil
½ cup chopped yellow onion
1 teaspoon minced garlic
4 dry-packed sun-dried tomato halves, snipped into small pieces (about 2 Tablespoons)
Kosher salt and freshly ground pepper
½ cup shredded Gruyere cheese
3 large eggs
1 cup milk
1 teaspoon Dijon mustard

Preheat the oven to 180 degrees. Spray the inside of an 8 inch square baking dish with cooking spray. Lightly coat with the bread crumbs, then tap out the excess.

Thaw the frozen spinach, drain, then squeeze to remove all excess moisture. Set aside.

In a frying pan over medium-low heat, warm the olive oil. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the spinach, tomatoes, ½ teaspoon salt and a grind of pepper and cook, stirring until all of the ingredients are heated through, about 5 minutes.

Spoon into baking dish. Smooth the mixture to create an even layer. Sprinkle the cheese on top.

In a large bowl, whisk the eggs until blended. Add the milk and mustard and stir until blended. Gently pour the egg mixture over the spinach filling.

Bake until puffed and golden, 30-35 minutes. Transfer to a wire rack and let cool for about 15 minutes.

Serve by cutting into large squares. Serve warm, or cover and refrigerate until cold before serving.

Serves 6