Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves. Place the saucepan over low heat, and stir to wilt the spinach 3 minutes. Drain well, squeezing out excess moisture. Chop coarsely, and set aside.
Preheat oven to 350 degrees f.
Melt the butter in a small skillet, and saute the shallots over medium-low heat until translucent, 5 minutes. set aside
Halve the tomatoes and squeeze them, releasing and discarding their juice and seeds. Coarsely chop and set aside.
In a medium size bowl, whisk together the milk,eggs, jack cheese, dill, lemon zest, salt, and pepper. stir in the reserved spinach, tomatoes and shallots.
Thoroughly butter ab 8-inch square baking pan, add the filling, and sprinkle with the bread crumbs and Parmesan cheese.
Bake until golden, 25 minutes. wait 10 minutes serve.