Note: “Serve it for brunch, a light supper, or cut into thin wedges for a starter,” writes Beth Dooley in “Minnesota’s Bounty” (University of Minnesota Press, $29.95).
• 2 tbsp. butter
• 1/4 c. toasted bread crumbs
• 1 c. milk
• 1/4 c. strained whole-milk or Greek-style yogurt
• 3 eggs
• Freshly grated nutmeg, to taste
• Several dashes hot sauce
• 8 oz. Gruyère, grated
• Salt and freshly ground black pepper
• 1 lb. spinach, chopped
Preheat oven to 400 degrees. Generously butter an 8- or 9-inch square glass baking dish or pie pan and sprinkle in the bread crumbs, making sure bottom and sides are thoroughly coated.
In a medium bowl, whisk together milk, yogurt, eggs, nutmeg, hot sauce, cheese and a pinch of salt and pepper. Gently spoon the mixture over the bread crumbs, being careful not to dislodge too many from the pan. Sprinkle spinach on top. Bake until tart is firm, about 30 to 40 minutes. Remove from oven, transfer pan to a wire rack to cool. Serve warm or at room temperature.
Nutrition information per each of 6 servings:
Calories 290 Fat 20 g Sodium 310 mg
Carbohydrates 9 g Saturated fat 11 g Calcium 540 mg