Ingredients:

  • 6 large eggs
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1/2 tsp rubbed sage
  • 1 1/2 cups roasted pumpkin cubes
  • 1 cup shredded Gruyère
  • 2 cups fresh baby spinach
  • 2 tbsp unsalted butter, melted
  • 1 tbsp olive oil

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease your skillet or baking dish with the melted butter and olive oil, ensuring the sides are well-coated to prevent the egg custard from sticking.
  2. In a large bowl, vigorously whisk the eggs, heavy cream, salt, pepper, nutmeg, and sage until the mixture is completely homogenous and slightly frothy.
  3. Stir in the chopped spinach and half of the shredded cheese. Gently fold in the roasted pumpkin cubes, taking care not to mash them. Pour the mixture into the prepared skillet and smooth the top with a spatula. Sprinkle the remaining cheese evenly across the surface.
  4. Bake for 35–45 minutes until the edges pull away slightly from the sides of the pan and the top is a deep mahogany-gold, and the center has a slight, jell-like jiggle.