Preheat the oven to 400 and lightly grease a large, shallow baking dish.  Heat a bit of oil in a large skillet and saute the shallots over medium heat, sprinkling liberally with salt and freshly ground pepper.  Cook them for a few minutes until they’re soft, then add in the wine and simmer until it’s almost evaporated.  Here’s where I added in all of the spinach – no matter how much you squeeze, there will still be excess water so I chose to simmer it on low heat for about 10 minutes to dry it out a bit.

As the spinach mix is simmering, whisk together the eggs, cream, milk and nutmeg in a large bowl, then add in the cheese (I kept out a bit of the Gruyere for the top), and whisk again.  When the spinach appears dry enough for you, spread the mix out into your prepared baking dish and then pour the cheese mix over top.  I actually just used my hands to mix it all up and massage the ingredients together, that way I could also make sure all of the cheese and spinach was uniformly spread out.  Sprinkle on any extra cheese you have left and bake for about 45 minutes until  bubbling and golden.  This was also super tasty left over!