Making breakfast for a crowd is easier drawing on Mediterranean traditions for baked eggs. Even after the meal has cooled, it remains delicious for those coming to the table a bit later.
In this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we take inspiration from a frittata-like dish from “At Elizabeth David’s Table,” by Elizabeth David. She calls the preparation a “tian,” a French Provençal term that refers to a shallow round earthenware vessel, as well as the dishes baked in it.
In our version, we cook potatoes and wilt spinach on the stovetop but combine them with eggs, Parmesan, basil, garlic and pine nuts to bake in the oven. It’s something like a crustless quiche, but with only a ¼ cup heavy cream and no butter, it’s not nearly as heavy; crushed red pepper helps to balance the richness.
Though the recipe calls for a 9-inch, deep-dish pie plate, you can double the quantities and use a 13-by-9-inch baking dish (make sure the dish is 3 inches deep). To check for doneness, gently shake the pie plate or baking dish. The center of the eggs should be firmly set, not jiggly.