With the vacations come vacation company, and the problem of constructing breakfast for a crowd. We make this straightforward by drawing on Mediterranean traditions for baked eggs. Even after the meal has cooled, it stays scrumptious for these coming to the desk a bit later.

On this recipe from our e book “Tuesday Nights Mediterranean,” which options weeknight-friendly meals from the area, we take inspiration from a frittata-like dish from “At Elizabeth David’s Desk,” by Elizabeth David. She calls the preparation a “tian,” a French Provençal time period that refers to a shallow spherical earthenware vessel, in addition to the dishes baked in it.

In our model, we prepare dinner potatoes and wilt spinach on the stovetop however mix them with eggs, Parmesan, basil, garlic and pine nuts to bake within the oven. It’s one thing like a crustless quiche, however with solely a ¼ cup heavy cream and no butter, it’s not almost as heavy; crushed pink pepper helps to stability the richness.

Although the recipe requires a 9-inch, deep-dish pie plate, you possibly can double the portions and use a 13-by-9-inch baking dish (ensure the dish is 3 inches deep). To examine for doneness, gently shake the pie plate or baking dish. The middle of the eggs must be firmly set, not jiggly.

Don’t enable the potatoes and spinach to chill fully earlier than including the eggs. Their warmth helps jump-start the cooking course of for barely sooner baking.

Baked eggs with potatoes, spinach and parmesan

Begin to end: 45 minutes

Servings: 4 to six

Components:

3 tablespoons extra-virgin olive oil, divided, plus extra to serve
8 massive eggs
¼ cup heavy cream
½ teaspoon grated nutmeg
3 ounces finely grated Parmesan cheese (1½ cups)
1 cup flippantly packed contemporary basil, chopped
Kosher salt and floor black pepper
10 to 12 ounces Yukon Gold potatoes, unpeeled, minimize into ½-inch cubes
3 medium garlic cloves, thinly sliced
5-ounce container child spinach
½ teaspoon pink pepper flakes
¼ cup pine nuts

Instructions:

Warmth the oven to 375° F with a rack within the center place. Brush a 9-inch, deep-dish pie plate with 1 tablespoon of oil. In a big bowl, whisk collectively the eggs, cream, nutmeg, two-thirds of the Parmesan, two-thirds of the basil, and ¼ teaspoon every salt and black pepper; put aside.

In a 12-inch skillet, mix the potatoes, 2 cups water and ½ teaspoon salt. Deliver to a boil over medium-high, then scale back to medium, cowl and simmer till a skewer inserted into the potatoes meets no resistance, 10 to 12 minutes. Drain in a colander, then switch to the ready pie plate.

Wipe out the skillet and set it over medium. Add the remaining 2 tablespoons oil and the garlic, then prepare dinner, stirring often, till the garlic begins to brown, about 1 minute. Add the spinach and pepper flakes. Cook dinner, tossing and stirring with tongs, till the spinach is wilted and a lot of the liquid it has launched evaporates, 2 to three minutes.

Scatter the spinach combination over the potatoes within the pie plate, then slowly pour within the egg combination. Sprinkle with the remaining Parmesan and the pine nuts. Bake till the perimeters have risen and the middle of the eggs doesn’t jiggle when the pie plate is gently shaken, 20 to 25 minutes. Drizzle with extra oil and sprinkle with the remaining basil.

Get extra recipes and dinner concepts from The Washington Occasions meals part.