Baked Spinach And Gruyere
Keeley Leakos
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
- 2 cups grated Parmesan (2 ounces)
- 1/2 cup grated Gruyere (2 ounces)
- 1 cup dry white wine
directions
- 1
Heat oven to 400° F. Coat a shallow 2 1/2- to 3-quart baking dish with oil; set aside.
- 2
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.
- 3
Meanwhile, in a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 4
Squeeze the spinach to remove excess liquid. Stir the spinach, shallots, Gruyère, and Parmesan into the egg mixture. Transfer to the prepared baking dish.
- 5
Bake until bubbling and the top is golden brown, 45 to 55 minutes.
Source: Keeley
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