Baked Spinach and Swiss Casserole

Baked Spinach and Swiss Casserole

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  • Each serving
  • 180 cal
  • 11g fat (6g sat)
  • 115mg chol
  • 330mg sodium
  • 8g carb
  • 3g fiber
  • 3g sugars
  • 13g protein


  • 1 tablespoon butter, plus extra for baking dish
  • 1 large leek – halved, washed and thinly sliced
  • Salt and pepper, to taste
  • 3 (10-ounce) packages frozen spinach – thawed, squeezed dry and chopped
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 eggs, beaten
  • 1 1/2 cups grated Swiss or Gruyère cheese, divided
  • Pinch of freshly grated nutmeg


Preheat oven to 350° F. Butter a shallow 1-quart baking dish.

Melt butter over medium heat in a skillet. Add leeks and cook until soft and translucent, stirring often, about 10 minutes. Season with salt and pepper.

In a large bowl, combine leeks, spinach, milk, cream, eggs, 1 cup cheese, nutmeg, salt and pepper. Transfer to the prepared baking dish and top with remaining cheese.

Bake until set and the top is golden, 30 to 35 minutes.