Ingredients

The following ingredients have 4 Servings
  • 10-ounce package cherry tomatoes or grape tomatoes ((Note 1))
  • 10-ounce package spinach, roughly chopped ((Note 2))
  • 4 large eggs
  • 5 cloves garlic, thinly sliced
  • 1/2 cup heavy whipping cream
  • 1/2 + 1/4 cup finely grated parmesan cheese ((Note 3))
  • 3 tablespoons salted butter
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper

Instruction

  • Sauté: Melt butter in large pan (Note 4) over medium heat. Add tomatoes, garlic, and black pepper. Stirring occasionally, cook until tomatoes are softened and starting to peel, about 5 minutes. Increase to medium-high heat. Add half of spinach, constantly stirring until wilted, about 1 minute. Repeat with remaining spinach. Stirring frequently, continue cooking until tomatoes have broken down and nearly all released liquid has evaporated, about 5 minutes.
  • Assemble Casserole: Transfer pan's contents to 8x8 inch baking dish (Note 5), spreading evenly along bottom of dish, including edges and corners. Whisk eggs, heavy cream, 1/2 cup parmesan cheese, and salt in large bowl until well-mixed and pale yellow. Carefully pour mixture over tomatoes and spinach in baking dish.
  • Make Ahead: If making ahead of time, cover baking dish tightly with plastic wrap and refrigerate until ready to bake, up to 1 day in advance. Keep 1/4 cup parmesan cheese (used for topping) separate from casserole.
  • Bake: Preheat oven to 350 F. Take casserole out of refrigerator, discarding plastic wrap. Evenly sprinkle 1/4 cup parmesan cheese on top. Bake uncovered at 350 F until top is puffy and golden, about 40 minutes. Toothpick inserted into center should come out clean.
  • Serve: Cool casserole at room temperature until interior is set, about 15 minutes. Cut into 4 squares, and serve (Note 6).