Made this with the 4th big bag of spring spinach from our CSA farm this year. Great for a side dish or brunch dish, even main dish.
2 lbs fresh spinach, washed, with tough stems removed
1 T olive oil
1 onion, diced
1 ½ c milk
1 c grated Gruyère or cheddar
salt and freshly ground pepper to taste
½ c Parmesan
Preheat oven to 350°. Lightly butter a 9″ square baking dish and set aside.
Prepare spinach and then cook until wilted in a large pot of boiling salted water (takes between 30 seconds and 1 minute). Drain well, press out excess water and chop fine on a cutting board. Set aside.
Heat olive oil in a small pan over medium heat. Add onions and saute for 2-3 minutes. Set aside.
In a large bowl, beat the eggs and milk together with wisk until smooth, add the spinach, onions and Gruyère or cheddar and mix well. Season with salt and pepper and pour into baking dish. Top with Parmesan.
Bake until custard is set and a knife inserted in the center comes out clean – about 30 minutes. Let sit for at least 5 minutes before serving.
Adapted from The Garden-Fresh Vegetable Cookbook by Andrea Chesman