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In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the yellow and red onions and cook until softened, about 5 minutes.
If using garlic, add the crushed garlic cloves and cook for another 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Stir occasionally to ensure the spinach cooks evenly. Once done, remove from heat and set aside to cool slightly.
Make the Cheese Mixture:
In a large mixing bowl, whisk together the eggs and heavy cream. Add the salt, pepper, and nutmeg, then stir in the shredded gruyere cheese and cubed blue cheese.
Combine the Filling and Cheese Mixture:
Once the spinach mixture has cooled slightly, add it to the egg and cheese mixture. Stir well until everything is evenly combined.
Assemble and Cook:
In the same skillet, heat a little more olive oil and butter. Once the pan is hot, pour the spinach and cheese mixture into the skillet. Cook on medium heat for about 8-10 minutes, allowing the bottom to set and become golden brown.
Once the bottom is golden, transfer the skillet to the oven (preheated to 375°F / 190°C) and bake for an additional 10-15 minutes until the top is golden and set. You can check for doneness by gently shaking the skillet – it should hold its shape without being runny in the middle.
Serve:
Let the pie rest for 5-10 minutes before slicing and serving. Garnish with extra fresh herbs if desired.
Serving and Storage Tips:
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