I keep a whole recipe file for potluck friendly recipes, and under that heading, I have a whole section for brunch recipes. This is one of my favorites from that list. One of the best things about it is how beautiful it looks once its baked. It’s the sort of dish that will get oohs and ahhs when you pull off the cover and lay it on a table or buffet alongside other dishes. And it feeds a lot of people! Cheesy, rich, and filling, one piece of this will absolutely satisfy even the biggest eaters.
Easy Egg and Spinach Casserole is also a vegetarian recipe, as long as you use vegetarian cheeses. Some cheeses are not vegetarian because of an animal-derived enzyme called rennet used in the cheesemaking process, so it’s important to pay attention to the cheese you use if you’re cooking for a vegetarian family member or guest. I find that most pre-shredded Cheddar and Swiss from the supermarket are vegetarian. In my experience, this fabulous dish is a hit with vegetarians and meat-eaters alike, so if you’ve got a mixed crowd, this recipe is an excellent choice.
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Flour is used to help thicken this recipe and keep it bound together, unlike many quiche or frittata recipes. I assume it’s necessary because of the large amount of cheese and butter. Regardless, my advice is to be careful to incorporate the flour very well into the eggs. Smaller lumps are okay, but be sure to break up the bigger lumps. I use my stand mixer to beat the eggs, so I just let those powerful beaters work the flour in for me, which works well. Then I pull the bowl off the mixer and stir in the spinach and cheese by hand because I don’t want to use an electric mixer on the larger ingredients.
For me, this dish works perfectly with a 45 minute baking time, but as anyone who’s made an egg dish knows, cooking times can be fickle. The cooking time on this particular dish may vary a bit according to several factors like the kind of baking dish you use, the fat content of the cheese you use, and how well your oven is calibrated. When the eggs are set and solid, the dish is done. That may take an extra ten minutes. The best thing to do is peek at the dish after about 35 minutes in the oven to assess how quickly it is setting up for you.
4 thoughts on “Easy Egg and Spinach Casserole”
Why the flour….it changes the glýcèmic impact. I’M SUPPOSING it is due to the extra fluid from frozen spinach…ìll try with fresh
Need NutriTional info please
if you want to go one step further, layer sheets of phillo dough in a glass baking dish, add the egg mixture, layer more phillo dough, buttering each layer as you go. curl the edges up to form a rim. Put tin foil around the edges to prevent burning and bake one hour. My Albanian ancesters call this spinach pie…yum yum
Turned out very Tasty. I added a bit of nutmeg and sun dried tomatoes