Wifey Wednesday

Gruyere Spinach Custard Cups

(it's even green in honor of St. Patty's day!)

Ingredients:

2-3 tbsp fine dried breadcrumbs

1 lb fresh spinach (can use 1 package frozen if you prefer)

1 tbsp EVOO

1/2 cup chopped yellow onion

1 tsp minced garlic

4 dry-packed sun-dried tomato halves (chopped into small pieces)

Kosher salt and fresh pepper

1/2 cup shredded Gruyere cheese

3 lg eggs

1 cup milk

1 tsp Dijon mustard

Utensils:

8 custard cups or ramekins (or 1 pie or baking dish)

chopping knife

chopping mat

skillet

oven

Instructions:

Preheat the oven to 350

Spray cups with Pam and coat with bread crumbs, tapping out the excess:

Rinse spinach and cook down.... and down and down and down:

 Then, drain the spinach and chop it finely until you get something about like the below. In your large skillet, cook the onion and garlic till just tender, then combine spinach, garlic, sun-dried tomatoes and plenty of S&P to taste:

Now, you're ready to divide this among your cups adding the cheese on top (technically, custard cups would be proper, but I used ramekins and that was totally fine):

Then, whisk your eggs and combine with milk and mustard and pour evenly (I added more cheese at this step too... couldn't help it!):

Bake for 15ish minutes (keep an eye on them till rising and golden) and enjoy!

We had to increase the temperature slightly and bake a little longer to achieve the desired effect. Hubby and I decided this might even be a nice breakfast treat also and could be easily re-heated again. For company though, serve immediately - it's just so pretty on a dinner plate! This recipe is from a Williams Sonoma cookbook we received as a wedding gift, which makes it extra-special for us - we love sticking the cards we received from our friends right in the pages :)