Baked Spinach And Gruyère

1. 1

   Heat oven to 400u00b0 F. Coat a shallow 2 1/2- to 3-quart baking dish with oil; set aside.

2. 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. 3

   Meanwhile, in a large bowl, whisk together the eggs, cream, milk, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

4. 4

   Squeeze the spinach to remove excess liquid. Stir the spinach, shallots, Gruyere, and Parmesan into the egg mixture. Transfer to the prepared baking dish.

5. 5

   Bake until bubbling and the top is golden brown, 45 to 55 minutes.

6. 6

   If the casserole is warm, transport it in an insulated bag or a cardboard box lined with towels. Or you can make it a day in advance and, upon arrival, reheat it, covered, at 350u00b0 to 400u00b0 F for 45 to 50 minutes.

* Per serving · 4 servings · Values may vary.