Pre-heat your oven to 375 degrees and lightly oil a medium sized baking dish.

Caramelize the shallots first. Heat the olive oil in a pan over medium-low heat.  Add the shallots and a sprinkle of salt and cook for about 8-10 minutes until they are golden and caramelized, stirring every minute or so.  Stir in the thyme and then remove from the heat and set aside.

Make the cheese sauce next. Heat the butter in a sauce pan over medium-low heat until melted, then whisk in the flour.  Keep whisking and cooking the flour and butter for about 1 to 2 minutes until it smells toasty and is darker in color, then whisk in the milk.  Continue to whisk until everything is smooth and the sauce begins to thicken. Season it with salt and pepper then add 1 1/4 cups of the grated cheese and whisk the sauce until the cheese is melted and the sauce it smooth.  Remove the sauce from the heat.

Make the yogurt topping next. In a small bowl, mix together the yogurt, 1 of the eggs, and the rest of the grated cheese until combined.  Season with a bit of salt and set aside.

Put everything together: Add the cooked grains to a large bowl and mix in the remaining egg, the cheese sauce, and the caramelized shallot/thyme mixture.  If you want to add some leafy greens, add them now.  Spread this mixture out evenly into your prepared baking dish.  Next, spread the yogurt mixture over the top of the grains, making sure to cover the entire surface evenly.

Bake in the preheated oven for 25-30 minutes until the sauce is bubbly and the topping is set.  If you want the topping to brown a bit, you can place the dish under your broiler for a few additional minutes.