| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1026 |
| Total Fat | 48 g |
| Saturated Fat | 17 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 48 g |
| Cholesterol | 346 mg |
| Sodium | 1595 mg |
Reviews
These were amazing the top was nice and crispy. I just omitted the pancetta as most of my family is vegetarian. I did add a tiny bit more salt to compensate for the salty taste the pancetta would have added. I will definitely be making these again!
This is one of my favorite things to make when I want to impress anyone. I follow the recipe exactly. It is delicious and never disappoints. It goes very well with Giada’s orzo salad as a whole meal.
this recipe is easy and vesatile.I healthied it up by using egg beaters and sauteed chopped kale with the shallots also I doubled the ricipe and baked them in mini muffin pans. great served with a mixed green salad and balsamic vinegarett
These are the best! I had leftover cooked spinach which I drained & chopped and I had black forest bacon that added a real smoky flavor…baked 10-12 min. in small (not mini) baking tin and they were great even the next day. I let the mixture mellow overnite before baking. Added a pinch of cayenne for some heat in the mix. Loved this! Now if FN would only get the print recipe icon fixed, I’d be inclined to try/watch more!!!
Delicious!! Even those in the family who don’t care for quiche devoured these. (I think of these as a cross between a quiche and a souffle.) I agree with other reviewers that the recipe doesn’t need so much salt, so I add only a dash to the shallots. I use sharp white cheddar, as I don’t care for gruyere, making sure to sprinkle a little on top just before baking. I also grease the ramekins with light olive oil instead of cooking spray (personal preference) — even though my family eats these straight out of the ramekins, I don’t skip this step because we love the browned “crust” it gives to the bakes around the sides and bottoms. Also recommend reheating leftovers in the oven, instead of the microwave
I LOVE this recipe. It makes such an easy breakfast/brunch item. Instead of using ramekins I use a muffin tin. I’ve also substituted green onion for shallot and bacon for pancetta on occasion when I didn’t have the other items on hand and regardless they’ve always turned out fantastic.
So easy and scrumptious! Made a few changes~used no pancetta, and added Parmesan and Fontina to the Gruyere. Also used Gluten~free bread. Was one of four Christmas appetizers and the biggest hit! Next time, will add roasted garlic pieces..
Really good! I have a wheat allergy, so I used regular loaf bread made of spelt flour. Instead of the pancetta I used bacon and instead of the shallots I used a quarter of an onion, just because I already had them. Also, I have smaller ramekins. This filled seven of them. My husband’s sole complaint is that I only left two for him ;
This one was outlandishly good. My very picky husband raved bout it, my finicky 6 year old wanted seconds, and my I-don’t-eat anything 3 yr old ate it. Win, win, win! I learned from a review of bread puddings to use Challah bread with baked bread puddings because they hold their structure, absorb custard, and create crusty surfaces better than any other bread. Also, I used smoked gruyere. Otherwise, I stuck to the recipe. The medley of flavors was wonderfully balanced and sumptuous.
These look cute and taste good. I used pastrami instead of pancetta and white strong cheddar instead of gruyere. I also sprinkled grated mozzarella on top for a golden cheesy topping. Serve them quickly because they puff up in the oven and shrink back down when cooler.