Baked Spinach and Gruyere

1 Tbsp 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 tsp grated nutmeg
4 10oz boxes frozen leaf spinach, thawed
2 cups grated Gruyere (8 oz)
1/2 cup grated Parmesan (2 oz)

Heat oven to 400 degrees. 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 tsp salt, and 1/4 tsp 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 tsp salt, and 1/4 tsp pepper.

Squeeze the spinach to remove excess liquid. Stir the spinach, shallots, Gruyere, 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.

Variation:
As an App, serve with crackers.