Prep time: 15 mins | Bake time: 45 mins | Servings: 6–8
Ingredients
6 large eggs
1/2 cup heavy cream or whole milk
1 cup crumbled feta cheese
1/2 cup shredded mozzarella or Monterey Jack cheese
10 oz fresh spinach, wilted and thoroughly squeezed dry (or frozen spinach, thawed and squeezed dry)
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp dried oregano or Italian seasoning
Salt and freshly cracked black pepper, to taste
Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish or springform pan with butter or non-stick cooking spray.
2. Sauté Aromatics & Spinach: Heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic for 3–4 minutes until soft. Stir in the fresh spinach and cook until completely wilted. Remove from heat and allow to cool slightly.
3. Whisk Custard: In a large mixing bowl, whisk together the eggs, heavy cream, dried oregano, salt, and black pepper until smooth.
4. Combine Fillings: Stir the sautéed spinach mixture, chopped sun-dried tomatoes, crumbled feta cheese, and shredded mozzarella into the egg mixture until evenly distributed.
5. Bake: Pour the mixture into the prepared baking dish. Bake for 40–45 minutes, or until the center is set and the top is lightly golden brown.
6. Cool & Slice: Remove from the oven and let rest for 10 minutes before slicing into wedges to serve warm or at room temperature.