Creamy Tomato Spinach Pine Nut Bake (Printable Version)
A rich vegetarian bake featuring spinach, tomatoes, and pine nuts in a creamy sauce
# What You Need:
→ Vegetables
01 - 10.5 oz fresh spinach, washed and roughly chopped
02 - 14 oz cherry tomatoes, halved
03 - 1 medium onion, finely chopped
04 - 2 garlic cloves, minced
→ Dairy & Eggs
05 - 0.85 cup heavy cream
06 - 3.5 oz ricotta cheese
07 - 2.1 oz grated Parmesan cheese
08 - 2 large eggs
→ Nuts
09 - 1.75 oz pine nuts
→ Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp dried oregano
12 - 0.5 tsp ground black pepper
13 - 0.5 tsp sea salt
14 - Pinch of nutmeg
→ Other
15 - 1.75 oz breadcrumbs
# How to Make It:
01 - Preheat the oven to 350°F. Grease a medium baking dish with a little olive oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for 1 minute.
03 - Add the spinach and cook, stirring, until wilted for 2-3 minutes. Remove from heat and set aside.
04 - In a large bowl, whisk together the eggs, heavy cream, ricotta, Parmesan, oregano, black pepper, salt, and nutmeg until smooth.
05 - Gently fold in the cooked spinach mixture and half the cherry tomatoes.
06 - Pour the mixture into the prepared baking dish. Scatter the remaining cherry tomatoes and pine nuts evenly over the top.
07 - Drizzle with the remaining tablespoon olive oil and sprinkle with breadcrumbs.
08 - Bake for 30-35 minutes, or until golden brown and set in the center.
09 - Allow to cool for 5 minutes before serving.
# Expert Advice:
01 -
- The creamy custard sets into the most luxurious texture while still letting each ingredient shine
- It's equally impressive for dinner guests or a quiet Tuesday night with leftover potential for days
02 -
- Overbaking causes the eggs to scramble and become rubbery so pull it out when just set in the center
- The bake continues cooking slightly while resting which is why that five minute wait is non negotiable
03 -
- Buy your pine nuts from a store with high turnover as they go rancid quickly and will ruin the entire dish
- Wring out the cooked spinach with your hands if it seems particularly wet to prevent a soggy bake