Sunday, May 20, 2012

Florentine Breakfast Casserole

Do you make notes on recipes?  My cookbooks are filled with little notations.  There are stars and smiley faces (or frowns) in the indexes.  The recipes have dates made and reactions of the diners.  There are sometimes additions and/or deletions to ingredients.
I have folders filled with recipes clipped from newspapers and magazines.  
My favorite file contains recipes from friends--mostly dishes that I've enjoyed at their tables.

The Florentine Casserole recipe that I promised you came from my friend Jane and was prepared by our friend Diana for our lunch at the farm last week.  Jane first enjoyed the dish at the Stone Maiden Inn in Stratford, Ontario and the owners graciously gave her the recipe.

Notes on the page:

"Very good--Christmas brunch 2006"
"red and green"
"2011 guys liked--brunch"
"Can be made ahead of time and refrigerated.  Take out and warm and bake."
"From Jane-great quiche-like filling or strata without bread."

I love having that little history of when the recipe was prepared and who enjoyed it.  
I'm going to add my own note when I make the casserole.
I know it will start with "delicious"!

Florentine Casserole as inspired by the Stone Maiden Inn, Stratford, ON

4 oz sliced mushrooms 
1 package frozen spinach, defrosted and squeezed dry 
1/3 cup of butter
8 eggs
1/2 cup flour
1 tsp nutmeg
1 tsp dried basil
1 small onion, chopped
2 1/2 cups shredded cheddar cheese
1 1/3 cups milk
1 tsp salt and 1/2 tsp pepper
1/2 tsp dried dill
Cherry tomatoes halved (about 8 whole)

1.  Saute the mushrooms and onions in the melted butter.  Add the spinach and sprinkle with the salt and pepper.  Add the basil and dill and saute for about three minutes.
2.  Lightly oil a 9 x 13 pan and sprinkle one cup of the cheese over the bottom.  Spoon in the spinach mixture and top with the tomatoes.  Add remainder of the cheese.
3.  Mix the flour and milk.  Beat the eggs well and stir into the milk.  Add nutmeg.  Pour the milk and egg mixture over the spinach mixture.
4.  Bake at 375 for 45 minutes of until set.
This can be prepared the night before and refrigerated overnight.  Let come to room temperature before baking.