This is a good appetizer, served warm or at room temperature, cut into thin slices or squares. It also makes a nice lunch dish. You could add a couple of more eggs to make a more substantial torte. Of course, you can use greens other than spinach–just make sure the greens are cooked through.
butter, for baking dish, or more olive oil
2 T olive oil
2 cloves garlic, minced
10 c or so spinach, washed, stemmed if you wish, coarsely chopped
3/4 c cream, milk, or a combination
salt and pepper, to taste
1/2 c grated Gruyere cheese
1/2 c grated Parmesan or Romano cheese
1/2 t dried herb–basil, oregano, dill, etc., or a combination; or 1/2 t grated nutmeg
1. Preheat oven to 350ºF. Butter a 9-inch round pie pan. Put the oil and garlic in a skillet over medium heat. Once the garlic begins to sizzle, a couple of minutes at most, add spinach, in batches, and sauté, stirring often, until wilted. Take skillet off heat. With tongs or a slotted spoon, transfer spinach and garlic to a colander to drain. Press gently to remove excess moisture from spinach.
2. Whisk eggs and cream in a bowl. Spread spinach and garlic evenly over bottom of buttered pie pan. Distribute grated cheeses over spinach, then pour egg mixture evenly over that. Sprinkle with dried herb or nutmeg
3. Bake for 30 to 35 minutes until golden and puffy. Allow to cool until just warm before serving.