Ingredients:
- 9 slices white bread
- 2 tbsp. butter
- ½ cup onion, finely chopped
- 2 tbsp. olive oil
- 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 1¼ cups grated Swiss cheese
- 2 cups milk
- 6 eggs or 1 1/2 cups liquid egg substitute
- To taste salt and black pepper
Directions:
- Preheat the oven to 300 F.
- Toast bread slices in a single layer in oven until dry and crisp, about 30 minutes, turning over after 15 minutes.
- When cooled, spread butter on one side of the bread.
- Heat olive oil in a nonstick skillet over medium heat. Sauté onion until soft, about 4 to 5 minutes.
- Add spinach and salt and pepper to taste, stirring until combined. Transfer to a bowl and set aside.
- Spray an 8-inch-square baking dish with cooking spray. Arrange some of the bread slices, butter side up, in a single layer in the dish. Spread half of spinach mixture and ½ cup cheese over bread slices. Arrange bread in another layer over cheese. Spread the remaining spinach and ½ cup of cheese over the bread.
- Whisk eggs with milk, season with salt and pepper. Pour over spinach and bread layers.
- Lay plastic wrap directly on top of the layers and place weight on top. Refrigerate covered at least 1 hour or overnight.
- Remove from the refrigerator and let stand on the counter 30 minutes. Heat oven to 325 F.
- Uncover casserole and sprinkle remaining ¼ cup of cheese over top. Bake uncovered 50 minutes or until the center is puffed and set, and edges pull away from the pan on the sides.
