Ingredients:

  • 2 cups (280g) zucchini, grated or thinly sliced
  • 5 oz (140g) fresh baby spinach, roughly chopped
  • 1 small (110g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (14g) olive oil
  • 4 large eggs
  • 1 cup (240ml) heavy cream
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) black pepper
  • 1/4 tsp (1g) salt

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onions and cook until translucent (about 4 mins). Add garlic and cook for another 30 seconds until fragrant.
  2. Increase heat to medium-high and add the zucchini. Cook for 5-7 mins, stirring occasionally, until the liquid has evaporated and the zucchini looks slightly golden.
  3. Fold in the chopped spinach. Stir just until wilted (about 1-2 mins). Remove the pan from heat and let the mixture cool slightly.
  4. In a large bowl, beat the eggs until smooth. Slowly whisk in the heavy cream, nutmeg, salt, and pepper until the mixture is uniform and pale yellow.
  5. Stir the shredded cheddar and Parmesan into the egg mixture until evenly distributed.
  6. Pour the sautéed vegetable mixture into the bottom of a greased 9-inch pie dish, spreading it into an even layer.
  7. Carefully pour the egg custard over the vegetables, ensuring the liquid fills all the gaps.
  8. Bake at 375°F (190°C) for 35-45 mins until the center has a slight jiggle.