about dinner last night crossbreed quiche, soufflé, frittata . mostly greens with just enough custard and cheese to hold it all together . cooks in 40 minutes, so fast + simple + fresh . Substitute your own greens . recipe: 1 cup each Swiss Chard, spinach and beet greens, each wilted in salted H20, squeezed dry and chopped, 1 large shallot, chopped and sautéed in olive oil, s & p, 1 zucchini, chopped + sautéed in pan where you’ve sautéed shallot, same method, 5 eggs, whipped in mixing bowl w/ s & p, nutmeg, 1 cup cream, 1 cup milk, a handful of fresh mint chopped, mix in chopped greens and zucchini, add several TBS grated Parmigiano Cheese, pour into a 10” cake tin which has been greased w olive oil, top with a handful of grated cheddar cheese, bake at 350 for about 35-40 mins until browned and a toothpick or strand of thin spaghetti comes out clean . turn out onto plate, eat immediately, also excellent at room temp for days to come or warm slightly, if it lasts 😋 #icravephilly #myrecipe #simplerecipes #quarantinecooks #buonappetito #vegetarianrecipes #hopecooks #foodie #igersph #instarecipe #frittata #quiché #souffle (at Casa Mia) https://www.instagram.com/p/B_5OEgKjFT6/?igshid=hd782ucfg49q