1 loaf French bread (day-old is best)
1 lg. onion, chopped (1 c.)
2 tbsp. butter
3/4 c. cooked spinach, chopped (8 c. fresh) or 1 pkg. (10 oz.) frozen chopped spinach, thawed
1 tsp. dill weed
1 tsp. salt
Pinch of pepper
6 oz. Swiss cheese, shredded (1 1/2 c.)
3 eggs
2 1/2 c. milk

1. Cut bread into thin slices; line bottom of buttered shallow 6-cup baking dish with half the slices.

2. Saute onion in butter in large skillet for 5 minutes. Squeeze spinach dry and add to pan with dill, 1/4 teaspoon salt and the pepper. Stir just to combine.

3. Spread spinach over bread in pan; sprinkle with 1 cup of the cheese. Arrange remaining bread overlapping on top.

4. Beat eggs in medium bowl; stir in milk and remaining 3/4 teaspoon salt. Pour over bread. Sprinkle with remaining cheese. Cover and chill at least 1 hour or overnight.

5. Bake, uncovered, in moderate oven (375 degrees) for 45 minutes or until puffed and golden. If bread is browning too quickly, cover with foil. Remove to wire rack. Let stand 10 minutes before serving. Flavor of this dish is similar to a spinach quiche.