INGREDIENTS
4 shallots
1 sweet onion
4 packages mushrooms
½ teaspoon nutmeg (or use ground nutmeg)
4 cups cheddar cheese
1 pound of bacon
4 bags (10 oz. each) baby spinach leaves
1 cup dry white wine or dry vermouth
12 eggs
1 cup half-and-half or milk
Salt & Pepper
PREPARE
Slice 4 shallots into thin slices.
Chop 1 sweet onion.
Slice 4 packages mushrooms.
Grate ½ teaspoon nutmeg (or use ground nutmeg).
Shred 4 cups cheddar cheese.
BACON
In a large deep skillet, fry 1 pound of bacon broken up to small pieces.
Leave oil in frying pan. You will be sautéing the “onions & mushrooms” in the bacon grease.
SPINACH
Bring a large saucepan or dutch oven of water to a boil.
Stir in 4 bags (10 oz. each) baby spinach leaves.
Cook 1 to 2 minutes or just until spinach wilts.
Transfer to a colander to drain and cool.
ONIONS & MUSHROOMS
Meanwhile, heat the large deep skillet with the bacon grease to medium high heat.
Add 1 cup thinly sliced shallots and 1 chopped sweet onion.
Sauté 3-5 minutes, stirring frequently.
Add mushrooms.
Sauté 5 minutes or until mushrooms give up their liquid and liquid evaporates.
Stir in 1 cup dry white wine or dry vermouth.
Sauté 8 minutes, stirring occasionally.
EGG MIXTURE
In a very large bowl, beat 12 eggs.
Stir in:
1 cup half-and-half or milk
2 teaspoons salt
1 teaspoon pepper and
½ teaspoon grated nutmeg.
COMBINE
With hands, squeeze out excess water from drained spinach.
Coarsely chop the spinach.
Stir into egg mixture.
Add bacon pieces.
Stir in 4 cups cheese and the “onions & mushrooms” mixture.
Transfer to lightly greased 9 x 12-inch deep baking dish or pan.
Sprinkle the top with remaining cheese
Casserole may stand at room temperature up to 2 hours before baking, or cover and refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking.)
BAKE & SERVE
Bake in a preheated 375°F oven 40 to 45 minutes or until puffed and golden brown.
Check the cheese on top starting the 20 minute mark. If it gets too brown, put some tin foil on top for the remaining cook time.
Let stand 5 minutes before serving.
