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Slow-Cooker Individual Ricotta, Spinach, and Egg Casseroles

By Dan Zuccarello

Published on October 16, 2019

Time

2 to 3 hours on low

Yield

Serves 4

Slow cooker size

5 to 7 quarts

Slow-Cooker Individual Ricotta, Spinach, and Egg Casseroles

Ingredients

1 onion, chopped fine1 tablespoon extra-virgin olive oil 3 garlic cloves, minced10 ounces (1¼ cups) whole-milk ricotta cheese 8 ounces frozen chopped spinach, thawed and squeezed dry8 ounces fontina cheese, shredded (1 cup)4 large eggs, lightly beaten¼ teaspoon salt ¼ teaspoon pepper 2 plum tomatoes, cored and sliced crosswise ¼ inch thick

Before You Begin

You will need an oval slow cooker and four 6-ounce round ramekins for this recipe.

Instructions

  1. 1. Grease four 6-ounce ramekins. Microwave onion, oil, and garlic in large bowl, stirring occasionally, until onion is softened, about 5 minutes. Stir in ricotta, spinach, fontina, eggs, salt, and pepper until well combined. Divide mixture evenly among prepared ramekins and shingle tomatoes over top.
  2. Fill slow cooker with ½ inch boiling water (about 2 cups water) and set ramekins in slow cooker. Cover and cook until casseroles are set, 2 to 3 hours on low. Using tongs and sturdy spatula, remove ramekins from slow cooker and let cool for 15 minutes before serving.
Slow-Cooker Individual Ricotta, Spinach, and Egg Casseroles
Photography by Daniel J. van Ackere. Styling by Marie Piraino.

Slow-Cooker Individual Ricotta, Spinach, and Egg Casseroles

Headshot of Dan Zuccarello
By Dan Zuccarello
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Time

2 to 3 hours on low

Yield

Serves 4

Slow cooker size

5 to 7 quarts

Ingredients

1 onion, chopped fine
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
10 ounces (1¼ cups) whole-milk ricotta cheese
8 ounces frozen chopped spinach, thawed and squeezed dry
8 ounces fontina cheese, shredded (1 cup)
4 large eggs, lightly beaten
¼ teaspoon salt
¼ teaspoon pepper
2 plum tomatoes, cored and sliced crosswise ¼ inch thick

Test Kitchen Techniques

Ingredients

1 onion, chopped fine
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
10 ounces (1¼ cups) whole-milk ricotta cheese
8 ounces frozen chopped spinach, thawed and squeezed dry
8 ounces fontina cheese, shredded (1 cup)
4 large eggs, lightly beaten
¼ teaspoon salt
¼ teaspoon pepper
2 plum tomatoes, cored and sliced crosswise ¼ inch thick

Test Kitchen Techniques

Ingredients

1 onion, chopped fine
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
10 ounces (1¼ cups) whole-milk ricotta cheese
8 ounces frozen chopped spinach, thawed and squeezed dry
8 ounces fontina cheese, shredded (1 cup)
4 large eggs, lightly beaten
¼ teaspoon salt
¼ teaspoon pepper
2 plum tomatoes, cored and sliced crosswise ¼ inch thick

Test Kitchen Techniques

Why This Recipe Works

Whole-milk ricotta and shredded fontina ensured egg casseroles that were plenty rich, and frozen spinach balanced the richness and needed no chopping—we simply thawed it and squeezed out the excess moisture so it wouldn't water down our eggs. Assembly was easy: We started by microwaving our aromatics (garlic and onion), then stirred in the spinach, ricotta, fontina, and eggs and portioned the mixture into four ramekins. Thin slices of tomato, placed on top, provided bright flavor and color, and a water bath guaranteed that our eggs cooked through gently and evenly. 

Before You Begin

You will need an oval slow cooker and four 6-ounce round ramekins for this recipe.

Instructions

  1. 1. Grease four 6-ounce ramekins. Microwave onion, oil, and garlic in large bowl, stirring occasionally, until onion is softened, about 5 minutes. Stir in ricotta, spinach, fontina, eggs, salt, and pepper until well combined. Divide mixture evenly among prepared ramekins and shingle tomatoes over top.
  2. Fill slow cooker with ½ inch boiling water (about 2 cups water) and set ramekins in slow cooker. Cover and cook until casseroles are set, 2 to 3 hours on low. Using tongs and sturdy spatula, remove ramekins from slow cooker and let cool for 15 minutes before serving.

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