Cooking Instructions
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Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
Toss the
Red Potatoes (590 g)
with the
Olive Oil (30 mL)
,
Salt (2 g)
, and
Freshly Ground Black Pepper (as needed)
; arrange in single layer on rimmed baking sheet. Bake 20 to 25 minutes or until golden brown and tender. Rearrange potatoes halfway through to promote even browning.
Step 3
When potatoes are done, reduce oven temperature to 375 degrees F (190 degrees C).
Step 4
Meanwhile, whisk together the
Eggs (4)
and
Half and Half (60 mL)
along with
Salt (3 g)
; stir in the
Gruyère Cheese (240 g)
,
Fresh Basil (5 g)
,
Fresh Parsley (10 g)
, and
Garlic (3 cloves)
in a large bowl.
Step 5
Add the
Fresh Spinach (720 mL)
and
Fennel Bulbs (2)
to the egg mixture and mix well. When ready, add the roasted potato chunks and toss until well incorporated. Transfer to a 2-quart baking dish; cover with foil.
Step 6
Bake for 30-35 minutes or until custard has set.
Step 7
Uncover; bake another 5 minutes. Garnish with additional basil and parsley, if desired. Enjoy!
