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Baked Spinach and Gruy�re




Source of Recipe


RC


List of Ingredients




1 tablespoon olive oil, plus more for the dish
6 shallots, thinly sliced
kosher salt and black pepper
6 large eggs
1 cup heavy cream
1 cup whole milk
1/4 teaspoon grated nutmeg
4 10-ounce boxes frozen leaf spinach, thawed
1/2 cup grated Parmesan (2 ounces)
2 cups grated Gruyere (8 ounces)
1 cup dry white wine

Recipe



Heat oven to 400� F. Coat a shallow 2 1/2- to 3-quart baking dish with oil; set aside.

Heat the 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, Gruy�re, 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 .................................