Cosmic Rhino

My sisters and I made this for breakfast this morning and honestly, I can’t think of a better way to get anyone to eat a boatload of spinach. It’s like a quiche except that it has no crust and has more spinach than a typical quiche.

Ingredients

• 1 tbsp olive oil, plus more for dish
• 6 shallots, thinly sliced
• kosher salt and black pepper
• 1 cup dry white wine
• 8 large eggs
• 1 cup half and half
• 4 10 oz packages frozen spinach, thawed and drained
• 2 cups (8 oz) grated gruyere (or jarlsberg)
• 1/2 cup (2 oz) grated parmesan
• Optional: 1/4 tsp grated nutmeg

Instructions

1. Heat oven to 400. Coat a 9×13 baking dish with oil; set aside.
2. Heat oil in large skillet over med-high heat. Add the shallots, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until soft, 6-8 min.  Add the wine and simmer until evaporated, 4-6 min.
3. In large bowl, whisk together eggs, half and half, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg.
4. Squeeze spinach to remove excess liquid. Stir spinach, shallots, gruyere, and parmesan into egg mixture. Transfer to baking dish.
5. Bake until bubbling and the top is golden brown, 45-55 min. Serves 8.
6. To reheat, cover dish and cook at 350-400 degrees for 45-50 min.

Next time, we’re going to try to simplify it a bit and saute regular onions and skip the white wine. If that works, I’ll post that variation too.