Ingredients:

  • 8 slices Thick-Cut Bacon, diced
  • 10 oz (300 g) Fresh Spinach, packed
  • 1/2 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 Tbsp Olive Oil (if needed)
  • 6 Large Eggs
  • 1 cup Heavy Cream (35%)
  • 1/2 cup Whole Milk
  • 1 cup Gruyère Cheese, freshly shredded
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • Pinch Freshly Grated Nutmeg

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.
  2. In a large skillet over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon, drain on paper towels, and reserve 1 tablespoon (15 ml) of the rendered fat in the pan.
  3. Add the diced onion to the skillet with the reserved fat and sauté until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the fresh spinach to the skillet. Cook until completely wilted and reduced. Transfer the spinach mixture to a fine-mesh sieve set over a bowl. Crucially, press or squeeze the spinach aggressively using the back of a spoon or a clean kitchen towel to remove all excess moisture.
  5. In a medium bowl, whisk the eggs until slightly frothy. Whisk in the heavy cream, whole milk, salt, pepper, and nutmeg until fully combined and smooth.
  6. Scatter the drained spinach mixture and the cooked bacon evenly across the bottom of the prepared baking dish. Sprinkle the shredded Gruyère cheese over the solids.
  7. Gently pour the custard mixture over the fillings, ensuring they are evenly distributed. Bake for 40 to 45 minutes, or until the edges are set and golden brown, and the center registers 180°F (82°C) and has only a slight jiggle.
  8. Allow the casserole to rest on a wire rack for 10 minutes before slicing. This allows the internal heat to finish setting the custard for clean slices.