pat's Recipe

Baked Spinach and Gruyere

Category: Vegetable

1 tablespoon(s) olive oil, plus more for the dish
6 shallots, finely sliced
Kosher salt
Pepper
1 cup(s) dry white wine
6 large eggs
1 cup(s) heavy cream
1 cup(s) whole milk
1/4 teaspoon(s) grated nutmeg
4 box(es) (10-ounce) frozen leaf spinach, thawed
1/2 cup(s) grated Parmesan
2 cup(s) grated Gruyere

Directions

Heat oven to 400 degrees F. Coat a shallow 2 1/2- to 3-quart baking dish with oil; set aside.
Heat the 1 tablespoon oil in a large skillet over medium-high heat. Add the shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.
Meanwhile, in a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Squeeze the spinach to remove excess liquid. Stir the spinach, shallots, Gruyere, and Parmesan into the egg mixture. Transfer to the prepared baking dish.
Bake until bubbling and the top is golden brown, 45 to 55 minutes.
Serves 8.