Megan's Baked Spinach with Gruyere and Jarlsberg (May CC)

Baked Spinach with Gruyére and Jarlsburg
3 shallots, thinly sliced and sauteed
3 eggs
1/2 cup heavy cream
1/2 cup milk
2 10-oz boxes of frozen spinach, thawed and all water pressed out
2 cups (8 oz) Gruyére & Jarlsburg (grated, shredded....whatever)
1/2 cup (2 oz) grated parmesan
S&P

1. Heat oven to 400F. Coat shallow 2.5 to 3 qt shallow baking dish w/oil
2. Sautee Shallots
3. In a large bowl wisk eggs, milk, cream, s&p
4. Stir in strained (water free) spinach, shallots and cheese
5. Transfer to baking dish
6. Bake until top is bubbling ~ 1 hr.