Spinach casserole

INGREDIENTS

1. 1tablespoon olive oil, plus more for the baking dish 
   
2. 6shallots, thinly sliced
3. kosher salt and black pepper
4. 1cup dry white wine
5. 6large eggs
6. 1cup heavy cream
7. 1cup whole milk
8. 1/4teaspoon grated nutmeg
9. 410-ounce packages frozen spinach, thawed and squeezed to remove excess moisture
10. 8ounces grated Gruyère (8 ounces)
11. 1/2cup grated Parmesan (2 ounces)

Classic Holiday Green Bean Casserole

DIRECTIONS

1. Heat oven to 400° F. Coat a shallow 2½- to 3-quart baking dish with oil; set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the shallots, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 4 to 6 minutes.
3. In a large bowl, whisk together the eggs, cream, milk, nutmeg, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the spinach, shallot mixture, Gruyère, and Parmesan. Transfer to the prepared baking dish.
4. Bake until the spinach mixture is bubbling and the top is golden brown, 45 to 55 minutes.