Ingredients
Scale
- 1 pound (about 450g) fresh spinach, washed and roughly chopped
- 1 cup (100g) grated Parmesan cheese, plus extra for topping
- 1 cup (240ml) heavy cream or double cream
- 2 large eggs
- 3 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg (optional but adds warmth)
- 2 tablespoons unsalted butter
- Salt to taste (start with 1/2 teaspoon)
- 1/2 cup (50g) breadcrumbs (optional, for a crunchy topping)
Substitution tips: If you prefer a lighter bake, substitute the heavy cream with whole milk or a mix of milk and Greek yogurt for tang. For a vegetarian version, make sure your Parmesan is free from animal rennet or swap it for Grana Padano or Pecorino Romano.
Instructions
- Preheat your oven to 375°F (190°C). Butter a medium-sized baking dish (about 8×8 inches) to prevent sticking and add richness.
- Heat a large skillet over medium heat and melt the butter. Add the minced garlic and sauté gently for 1-2 minutes until fragrant but not browned — this is where the magic begins, just like those early mornings in my mum’s kitchen when the scent of garlic and fresh bread mingled.
- Add the chopped spinach to the skillet and cook, stirring frequently, until wilted and any excess moisture has evaporated, about 5-7 minutes. Drain any remaining liquid to avoid a soggy bake.
- In a large bowl, whisk together the eggs, cream, grated Parmesan, black pepper, nutmeg, and salt. The cream and eggs create a velvety custard that holds everything together, much like the gentle hands of a baker folding batter to keep memories intact.
- Fold the cooked spinach and garlic mixture into the egg and cheese mixture until evenly combined.
- Pour the mixture into your prepared baking dish and smooth the top with a spatula.
- Sprinkle additional Parmesan and breadcrumbs over the top for a golden, crispy crust — this step reminds me of my mum’s insistence on the perfect crumble topping: “It’s all about texture,” she’d say with a wink.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is set but still slightly wobbly. A knife inserted in the middle should come out clean.
- Let the bake rest for 5 minutes before serving — this pause allows the flavors to settle, much like the quiet moments we savored after a big family meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
