Food & Cooking Recipes Main Dish Recipes Casserole Recipes Spinach-and-Cheese Puff 3.0 (892) 22 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Loftus Prep Time: 10 mins Total Time: 40 mins Servings: 8 Like creamed spinach but cheesier, this baked side is a great accompaniment to any meal. Ingredients Butter, for baking dish 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 1 ½ cups half-and-half 3 large eggs, lightly beaten 1 ½ cups coarsely grated Gruyere cheese (about 6 ounces) Coarse salt and ground pepper ¼ teaspoon ground nutmeg Directions Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish. In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown, 30 to 35 minutes. Cook's Notes Bake up to 1 day ahead and refrigerate. Bring to room temperature, then cover with foil, and bake at 350 degrees for 20 minutes. Uncover and bake 20 minutes more. Rate it Print