Baked Spinach and Gruyère
Jodi
ingredients
- 1 tablespoon olive oil, plus more for the dish
- 6 shallots, thinly sliced
- Kosher salt and black pepper
- 1 cup dry white wine
- 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 Gruyère (8 ounces)
- 1/2 cup grated Parmesan (2 ounces)
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. Bake until bubbling and the top is golden brown, 45 to 55 minutes.
- 5
You can make this dish a day in advance and reheat it, covered, at 350° to 400° F for 45 to 50 minutes.
Source: Jodi Johnson
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews