BAKED SPINACH CASSEROLE

(adapted from Epicurious.com)

4 large eggs

2 10-ounce packages frozen chopped spinach, thawed, squeezed dry

3 cups grated Fontina cheese (about 12 ounces)

OR blend of Gouda, Monterey Jack and/or Fontina cheeses

1/3 cup chopped drained oil-packed sun-dried tomatoes

2 tablespoons oil reserved from tomatoes 

2 cups finely chopped onions

4 large garlic cloves, minced or 2 tablespoons prepared chopped garlic

1/2 teaspoon salt (optional)

1/2 teaspoon (scant) pepper

several drops of Tabasco to taste

freshly ground nutmeg to taste

Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat eggs in large bowl to blend. Mix in spinach, then cheese and tomatoes. Heat 2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 8 minutes. Add to spinach mixture. Mix in salt and pepper, Tabasco, and nutmeg. Transfer to prepared dish. Bake spinach mixture until set in center, about 40 minutes. Let stand 10 minutes before serving.

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