Remove the stems from the wild garlic and spinach, rinse and dry, cut the wild garlic into strips 5 mm wide. Melt the butter in a frying pan. Sauté the shallots for about 10 minutes until soft, without letting them take color. Add spinach leaves and wild garlic together to the frying pan and sauté for a short time until the vegetables collapse. Season with salt, pepper and freshly grated nutmeg and cool a little.
Mix the whipped cream and egg yolks together. Add a little salt and mix with the vegetables. Butter a baking dish, pour in the vegetable-whipped cream mixture and sprinkle with the cheese. Bake in a heated oven at 200 °C for about 15 minutes.
Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?