4ouncebaguette(about a 9-inch piece), cut into 1/2-inch cubes
Kosher salt and freshly cracked black pepperto taste
5ouncesfresh baby spinach
¾cupsmoked Gouda cheesegrated
Heat the oven to 450 degrees F.
Cut the bread into cubes and spread them out onto a large baking sheet; toast in the oven until dry and pale golden, 3 to 5 minutes.
While the bread is toasting, malt butter in a medium pan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until tender, about 5 to 7 minutes. Add the mushrooms, garlic, thyme, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, another 5 to 7 minutes. Next, add the spinach to the mushroom-onion mixture. Toss in the spinach, cook until wilted, about 1 to 2 minutes.
In a large bowl, whisk the eggs, milk, and season with salt and pepper, to taste. Add the cheese and bread to the egg mixture; toss to combine. Transfer the onions, mushrooms and spinach to the bowl with the cheese, bread and egg mixture. Stir until all of the ingredients are distributed evenly. Pour into a small casserole dish and press down on the mixture to flatten it a bit.
Bake, covered, for 10 minutes. After 10 minutes, uncover; bake for and additional 5 minutes or until set in the center.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Thanks for visiting TheMountainKitchen.com We hope you like this recipe. Please share your thoughts about this recipe with us!