Ingredients
3 tablespoons plus 1-1/2 teaspoons butter1/2 cup all-purpose flour2 cups 2% milk4 large eggs, lightly beaten1 cup shredded Gruyere or Swiss cheese1/2 teaspoon salt1/8 teaspoon pepperDash ground nutmegMUSHROOM SPINACH FILLING:2 cups sliced baby portobello mushrooms1 tablespoon chopped shallot1 tablespoon butter1 teaspoon white truffle oil, optional1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 tablespoon all-purpose flour1/8 teaspoon salt1/8 teaspoon pepper1/4 cup heavy whipping cream1/3 cup shredded Gruyere or Swiss cheese
Preparation
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir a small amount of hot mixture into eggs. Return all to the pan, stirring constantly. Stir in the cheese, salt, pepper and nutmeg; set aside.
For filling, in a large skillet, saute mushrooms and shallot in butter and oil if desired until tender. Add spinach; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add cream; heat through (do not boil).
Pour half of the egg mixture into a greased 8-in. square baking dish. Top with filling and remaining egg mixture. Sprinkle with cheese. Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean.
