These wonderful gruyere and spinach bakes were a delightful surprise for dinner this week.

They are so easy to make and packed with flavor. Initially, I thought they would be difficult to remove from the ramekin (isn’t that always the case?) but these bakes slid right out with no problem!

You can serve them in or out of the ramekin; they make a beautiful presentation either way. 

They are perfect for any occasion, from a small dinner party to a holiday festivity. This is a “must try”.

This recipe is courtesy of Giada De Laurentis. It serves 4 people who will think you are the world’s greatest cook! 

Ingredients for Gruyere and Spinach Bakes

Vegetable oil cooking spray
1 tbsp. extra-virgin olive oil
4 ounces thinly sliced pancetta (optional)
2 shallots, chopped
1 tsp. kosher salt
1/4 tsp. 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 fresh chopped spinach
1 1/2 cups of grated gruyere (6 ounces)
1/4 cup milk, at room temperature
4 (10 ounce) ramekins

Position an oven rack in the center of the oven and preheat to 400. 

Spray 4 (10 ounce) ramekins with vegetable oil cooking spray.

Heat the oil over medium-high heat in a medium skillet.

Add the pancetta (if using) and cook until browned, about 6 minutes. Remove the pancetta using a slotted spoon and place on paper towels to soak up extra oil.

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 cheese 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.

It’s that simple!