Ingredients
- 8 large eggs
- 1 cup whole milk or half-and-half
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- ½ tsp salt
- ¼ tsp paprika
- 1 tbsp chopped fresh parsley, optional
Method
- Preheat oven: Set oven to 375°F (190°C). Grease a 9-inch pie/quiche dish.
- Cook vegetables: Heat olive oil in a skillet. Sauté onion for 2–3 minutes, then add garlic and mushrooms. Cook about 5–7 minutes until the mushrooms are browned.
- Add spinach and cook for 1–2 minutes, just until wilted. Let the mixture cool slightly.
- Make egg mixture: Whisk eggs, milk, ricotta, Parmesan, mozzarella, oregano, Italian seasoning, paprika, salt and pepper.
- Combine: Spread the mushroom-spinach mixture in the prepared dish and pour the egg mixture over it.
- Bake: Bake for 35–45 minutes, until the center is set and the top is lightly golden.
- Rest: Let it cool for 10 minutes before slicing. Garnish with parsley.
Doneness
The center should be set rather than liquid. For food safety, the egg mixture should reach 160°F (71°C).
Nut & Allergen Information
Peanuts/tree nuts: None required.
Contains:
- Eggs
- Milk/dairy
- Cheese
Gluten: Naturally gluten-free if all packaged ingredients are certified gluten-free.
Approximate Nutrition
Per serving (1/6):
- Calories: ~300–340 kcal
- Protein: ~19–22 g
- Carbohydrates: ~7–9 g
- Fat: ~21–24 g
- Fiber: ~1–2 g
Values vary depending on the cheeses and milk used.
Q&A
Can I add chicken?
Yes. Add about 1 cup of cooked, chopped chicken.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before adding.
Can I make it ahead?
Yes. Refrigerate for up to 3–4 days and reheat individual slices.
Can I freeze it?
Yes. Cool completely, wrap individual portions, and freeze for up to about 2 months.