A Complete and Accessible Mediterranean Recipe

This spinach and cheese gratin stands out for its remarkable versatility: it is equally at home at breakfast, brunch, lunch, or as a light dinner. Its moist texture is reminiscent of a traditional quiche, but without the constraint of a shortcrust pastry. The whole dish rests on a creamy egg base enriched with cream cheese, which gives that characteristic smoothness to every bite.

With only 45 minutes between preparation and coming out of the oven, this dish fits perfectly into a rhythmic daily routine. Fresh spinach brings nutritional density while aromatic onions structure the flavor profile. The golden finish achieved thanks to the triangular cheese slices arranged on the surface is not just for visual effect: it seals in the flavors and creates that slightly gratinéed crust that everyone looks for.

The yield of 6 to 8 servings makes this preparation a valuable ally for family meals or weekly menu planning. Each portion concentrates proteins, green vegetables, and dairy products in a balance designed to satisfy durably. The absence of a crust considerably lightens the calorie intake while preserving the gustatory satisfaction typical of gratin dishes. Success depends as much on the selection of ingredients as on their harmonious combination.

Ingredients at the Heart of Success

The balance of this gratin rests on a selection of simple ingredients, available in any grocery store. Fresh spinach constitutes the vegetable base: a whole bunch, washed and chopped, brings vitamins and minerals without weighing down the texture. Finely chopped onion diffuses its sweet aromas during cooking, creating that essential flavor base for Mediterranean preparations.

The creamy dimension comes directly from the three beaten eggs, enriched with a tablespoon of cream cheese. This combination generates that velvety consistency that evokes traditional quiches. The precise dosage of 80 ml of milk and 50 ml of oil ensures the necessary fluidity to harmoniously integrate the 150 grams of flour and the teaspoon of baking powder.

The seasonings play a decisive role: a teaspoon of salt structures the whole, while black pepper and garlic powder enhance the natural flavors of the vegetables without masking them. This aromatic sobriety allows each component to express its own qualities.

The final topping with triangular cheese slices is not just for decoration. These portions of processed cheese create, as they melt, a protective layer that retains moisture while browning the surface uniformly. This technical detail transforms a basic preparation into a visually attractive dish, ready to seduce as soon as it leaves the oven.

Step-by-Step Preparation Technique

The success of this gratin depends as much on the logic of assembly as on the quality of the ingredients. First step: preheat the oven to 180°C and generously grease a 23 cm square baking dish. This moderate temperature guarantees uniform cooking without the risk of burning the surface before the center is set.

In a large bowl, the three eggs must be beaten until slightly frothy. The addition of cream cheese then takes place, accompanied by salt, pepper, garlic powder, oil, and milk. A manual whisk is enough to obtain a smooth emulsion where the fresh cheese dissolves completely, creating that characteristic creamy base of the dish.

The integration of the vegetables is the delicate moment: the onion and chopped spinach join the egg preparation. The mixture becomes dense, almost compact, which is perfectly normal. This green mass then receives the flour and baking powder, sifted to avoid any lumps. A few strokes of a spatula are enough to homogenize the mixture without overworking it, thus preserving the lightness promised by the baking powder.

Once poured into the mold, the batter is crowned with triangular cheese slices arranged regularly. Pressed lightly into the surface, they will sink during cooking to form that emblematic golden crust. Between 25 and 30 minutes are enough: the tip of a knife inserted in the center must come out dry, a sign of controlled cooking that respects the desired moist texture.

Nutritional Values and Service

Once cooking is complete, a rest of 5 to 10 minutes is necessary before any cutting. This time allows the structure to firm up slightly, preventing the portions from collapsing and facilitating a clean cut into squares or triangular slices. Service is ideally performed at a lukewarm temperature, a time when the aromas reveal themselves fully without masking the delicacy of the melted cream cheese.

Nutritionally, each 210-calorie portion displays a balanced profile: 9 grams of protein thanks to eggs and cheese, 14 grams of fat mostly from oil and dairy products, 14 grams of carbohydrates provided by the flour. The 2 grams of fiber come exclusively from the spinach, contributing to satiety without weighing down digestion.

The sodium level, established at 320 milligrams per portion, remains moderate despite the addition of cheeses. This nutritional composition positions the dish as a satisfying option for a light main meal or a substantial protein side dish. The protein content supports muscle recovery, while the complex carbohydrates in the flour provide progressive energy.

This nutritional versatility explains why the gratin adapts so well to breakfast as well as dinner. Reheated or eaten cold, it retains its melting texture and gustatory balance, transforming leftovers into an asset for the following week’s meals.