Baked Spinach and Gruyère

Name: Baked Spinach and Gruyère
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters dry white wine; 6 larges eggs; 227 grams cups grated Gruyère; 237 milliliters heavy cream; 8 servings Kosher salt and black pepper; 0 teaspoons grated nutmeg; 1 Tbsp olive oil, plus more for the dish; 57 grams 1/2 cup grated Parmesan; 6 shallots, thinly sliced; 1 kilograms boxes frozen leaf spinach, thawed; 237 milliliters whole milk

You can never have too many main course recipes, so give Baked Spinach and Gruyère a try. Watching your figure? This gluten free and primal recipe has 400 calories, 21g of protein, and 28g of fat per serving. This recipe serves 8. If you have shallots, eggs, gruyère, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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

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Cooking Oil

Equipment you will use

Baking Pan

Oven

Heat the oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes.

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Shallot

Pepper

Salt

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 14 teaspoon pepper. Squeeze the spinach to remove excess liquid. Stir the spinach, shallots, Gruyre, and Parmesan into the egg mixture.

Ingredients you will need

Parmesan

Shallot

Spinach

Nutmeg

Pepper

Cream

Egg

Milk

Salt

Wine

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Whisk

Bowl

Transfer to the prepared baking dish.

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Baking Pan

Bake until bubbling and the top is golden brown, 45 to 55 minutes. To Bring It: 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 350 to 400 F for 45 to 50 minutes.

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Oven