Havarti and Spinach Egg Puff

This week, I posted my Weekly Menu on Bizzy Bakes.  This week, the cookbook, I am working from, is Not Your Mother's Casseroles.  This is a practical book with a diversity of recipes.  No photos which is not a selling point but I have had no problem making these recipes without the pictures.

So far, this week, I have made the Creamy Cabbage Casserole, Cheese and Spinach Egg Puff, and Baked Spaghetti with Tomatoes and Pine Nuts.  My favorite of the three is the Egg Puff, which I made tonight.  An easy recipe although it was a little time consuming with the chopping and shredding.  I added mushrooms to the recipe from the book.   This can be served as breakfast, lunch or dinner.  Bell pepper would be a good addition, rather than the mushrooms.  

Havarti and Spinach Egg Puff - adapted from Not Your Mother's Casseroles by Faith Durand

Ingredients

1 16 ounce bag or box of frozen spinach

1 tablespoon olive oil

2 onions, chopped

4 button mushrooms, chopped

1/2 teaspoon minced garlic

6 eggs

1 cup milk

 1 cup grated Dill Havarti

Method

Preheat oven to 375 degrees.

Grease a one quart baking dish.  I used a round one.

Microwave spinach in water for 2 minutes.  Drain in a colander.  Place heavy bowl on top of spinach, to push water out.  Pat with paper towels.

Heat olive oil in a large skillet,  Add onions, garlic and mushrooms.  Cook until onions are translucent.  (7 minutes)

Add the spinach and cook for another three minutes.

Let this cool down for a few minutes.

In  a large bowl, beat eggs and milk.  Stir in the spinach mixture.  Pour into baking dish.

Top with shredded cheese.

Bake at 375 degrees for 30 minutes or until set.

Eat and enjoy. 

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