Ingredients
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8 large eggs
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2 cups whole milk
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1 tbsp olive oil
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1/2 cup diced celery
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1/2 cup diced onions
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2 tsp fresh thyme
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1 (10 oz) pkg frozen spinach, thawed
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1 medium Italian loaf
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1 1/2 cups grated Gruyere cheese, divided
Steps
1
Grease a 3-qt baking dish. In a large bowl, whisk the eggs until smooth. Beat in the milk.
2
In a 12-inch skillet, heat the oil on medium. Add the celery, onion, and thyme. Season with salt and pepper. Cook 5 min., until beginning to soften, stirring often. Remove from heat. Squeeze out all excess moisture from spinach and stir into onion mixture.
3
Cut the bread into 1-inch cubes and add to bowl with eggs. Toss until bread is well coated.
4
Stir in vegetable mixture and 1 cup cheese. Season with salt and pepper. Transfer to baking dish. Sprinkle remaining ½ cup cheese on top. Cover and refrigerate overnight.
5
Preheat oven to 375°F. Uncover and bake 30–35 min., until eggs have set.
