Chef Lidia Bastianich always starts her day excited to cook up something delicious. One of her favorites? This rich spinach and fontina casserole, which boasts crispy edges and a cheesy custard center. It’s easy to prepare for breakfast or make ahead and enjoy at any other meal. This recipe was featured on Season 10 of Lidia’s Kitchen on Episode 25, “Start the Day.”
Serves 6-8
INGREDIENTS
- Unsalted butter, for the baking dish
- Panko bread crumbs, for the baking dish
- 1 lb bag frozen spinach, thawed
- 8 large eggs
- 2 cups half-and-half
- Kosher salt and freshly ground black pepper
- 1 bunch scallions, chopped with green parts
- 1 cup frozen peas, thawed
- 1/2 cup freshly grated Grana Padano
- 6 cups day-old crustless bread cubes
- 1 cup freshly grated Italian fontina
TO PREPARE
STEP 1 Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish. Sprinkle with panko breadcrumbs, and turn to coat the dish with the crumbs.
STEP 2 Squeeze the spinach very dry in a kitchen towel (or press in a ricer), and chop.
STEP 3 Beat the eggs and half-and-half in a large bowl until smooth. Season with 1 teaspoon salt and several grinds of pepper.
STEP 4 Add the spinach, scallions, and peas to the bowl. Stir in ¼ cup of the Grana Padano and bread cubes, and let soak for 10 minutes.
STEP 5 Pour the mixture into the prepared baking dish. Sprinkle with the fontina. Add the remaining Grana Padano.
STEP 6 Bake until the casserole is set and the cheese is browned, 45 to 50 minutes. Let rest for 10 minutes before cutting into squares to serve.
TIP You can assemble the casserole the night before you plan to serve it; just cover and refrigerate after Step Five. Remove from the refrigerator about an hour before you’re ready to bake, to let it return to room temperature. Proceed with Step Six.
