This is the second time I’ve made this recipe, from Food Network:
…and it’s actually quite easy. I didn’t make any major changes to it, other than just using whole eggs rather than separating them — did it the first time, but didn’t have time to fuss this second go-round — and lots of grated Parmesan on the bottom — I like it to be a little crust-like, and I have a big container of grated Parm from GFS that’s going to expire soonish. I also used 5 eggs rather than 4, because I have eggs that may go bad soon as well, and I’d rather eat them than dispose of them. Oh!! I also sprayed the pan with Pam Coconut Oil spray rather than melting butter, because again no time.
I think that’s all I did to it. lol
So I sprayed the pan, shook in lots of grated Parmesan, poured in the first half of the custard. Then I added half the cup of grated cheese (Sharp Cheddar in this case, last time I made it with more Parmesan); there had been a sale on cheese at the grocery store, so I had the Cheddar already in the freezer and thawed it for this recipe, which imo makes it a tad easier to grate.
After that, I tore up (roughly, in a fairly Flintstone-ian manner) and added some spinach and fresh herbs from my garden (oregano, basil, and lemon thyme), then carefully poured the rest of the custard over that so there weren’t any leaves sticking up.
I finished the top off with the other half of the grated cheddar, a shake of black pepper, and some more grated Parmesan. Now it’s in the oven! 😀 The last one was delicious, can’t wait to see how this one turns out.