Goat Cheese and Dill Dutch Baby


Goat Cheese and Dill Dutch Baby

Submitted by Bill Stalder


  • 1 cup crumbled plain goat cheese
  • 1/2 cup chopped fresh dill plus picked fronds for garnish
  • 2 Tbsp. olive oil
  • 1 lemon
  • Coarse kosher salt
  • Black pepper
  • 1 cup all-purpose flour
  • 8 lg. eggs
  • 3/4 cup whole milk
  • 4 Tbsp. unsalted butter
  • 2 cups spinach
  • 1 Tbsp. honey


  • Combine goat cheese, 1/4 cup dill and 1 Tbsp. oil. Zest lemon over mixture, season with a pinch of salt and pepper. Let sit to marinate. Heat oven to 425 degrees with rack in lower third. In a large bowl, whisk flour, 1/2 tsp. salt, and 1/4 tsp. black pepper. Add remaining dill and stir. In a separate bowl, whisk eggs and milk. Whisk wet ingredients into dry until just combined. Melt butter in a heavy 12” ovenproof skillet over medium-high heat. Let it cook until it smells nutty and browns, about 5 minutes, swirling the skillet so that butter coats bottom and sides of pan. Pour batter into hot buttered skillet and spoon half the marinated goat cheese into the center of the batter. Bake until puffed and golden, 20-22 minutes. To serve, cool the Dutch baby slightly in the pan, 5-6 minutes. Top with spinach and dill fronds. Spoon remaining goat cheese on top and drizzle with honey and remaining 1 Tbsp. olive oil. Slice lemon and squeeze a wedge over the greens. Serve immediately.