Baked Spinach and Gruyere

Baked Spinach and Gruyere

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • ¼

    teaspoon grated nutmeg

  • 4

    10-ounce boxes frozen leaf spinach, thawed

  • ½

    cup grated Parmesan (2 ounces)

  • 2

    cups grated Gruyere (8 ounces)

  • 1

    cup dry white wine


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, 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.


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