Serves 6

INGREDIENTS:

2 Tablespoon extra virgin olive oil
2 cloves garlic, minced or pressed
½ onion, finely chopped
1 pound fresh spinach, chopped
2 free range, organic or farm fresh eggs
¾ cup whole organic milk or cream
Sea salt and freshly ground pepper
½ cup freshly grated Gruyere cheese
¼ cup freshly grated Parmesan Reggiano cheese
¼ cup freshly grated Pecorino Romano cheese
1 teaspoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
Freshly grated nutmeg

DIRECTIONS:

Preheat oven to 350 degrees.
Heat olive oil in a skillet over medium heat.
Sauté the garlic and onion until fragrant.
Add the spinach and sauté till wilted but tender.
Press the spinach mixture and tilt the pan so that the liquid can be poured off.
Leave the spinach mixture in the pan with the heat off.
In a mixing bowl, whisk the eggs and whole milk or cream together till frothy.
Butter a 9-inch round pie pan.
Spread the spinach mixture over the bottom of the pan.
Mix the cheeses and basil and oregano together.
Sprinkle the grated cheese/herb mixture over the top of the spinach.
Pour the egg mixture over the cheeses.
Bake for 35 minutes until golden and puffy.
Remove from oven and dust surface with a grating of fresh nutmeg.
Allow to cool until just warm.
Slice and serve as an appetizer, brunch/lunch dish or side to a meat or fish entrée.