From the photo, this looks like a deep, fluffy crustless quiche/frittata with eggs, cheese, spinach, green onions, and colorful vegetables. The exact ingredients can’t be determined from the image, so the recipe below is a close home-style recreation.

Ingredients — 6–8 servings

Egg mixture

• 8 large eggs
• 1 cup (240 ml) milk or half-and-half
• 1 cup shredded cheddar cheese
• ½ cup mozzarella cheese
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp paprika
• ½ tsp dried oregano or Italian seasoning

Vegetables & filling

• 2 cups fresh spinach, roughly chopped
• ½ cup green onions/spring onions, sliced
• ½ cup mushrooms, finely sliced
• ½ cup bell pepper, diced
• ¼ cup finely diced tomato
• ½ cup cooked bacon, ham, or chicken — optional
• 1 tbsp butter or olive oil

For the top

• ¼ cup extra shredded cheese
• A little chopped green onion
• Pinch of paprika

Method

1. Preheat: Heat oven to 375°F (190°C).
2. Prepare the vegetables: Heat butter or oil in a skillet. Sauté mushrooms and bell pepper for 3–4 minutes.
3. Add spinach and cook for about 1 minute, just until wilted. Remove from heat and let the mixture cool slightly.
4. Whisk eggs: In a large bowl, whisk eggs, milk, salt, pepper, garlic powder, paprika, and oregano.
5. Stir in the cheddar and mozzarella.
6. Add the sautéed vegetables, green onions, tomato, and optional cooked meat.
7. Prepare the dish: Grease a 9-inch (23-cm) deep pie/quiche dish generously.
8. Pour the mixture into the dish and sprinkle the remaining cheese over the top.
9. Bake: Bake for 35–45 minutes, until the center is set and the top is golden brown.
10. Let it rest for 10–15 minutes before slicing. This helps the custard firm up and gives you the neat slices seen in the picture.

Important tips

• Drain spinach well. Excess water can make the quiche watery.
• Don’t overbake. Remove it when the center has just set; it will continue cooking from residual heat.
• For the particularly high, puffy appearance in the photo, use a deep dish and don’t fill it more than about ¾ full.
• For a richer result, replace the milk with half-and-half or cream.
• For a lighter version, use milk and reduce the cheese.

Nutrition — approximate

For 8 servings, assuming eggs, milk, cheese and vegetables but no bacon/meat:

Nutrient	Approx. per serving
Calories	220–250 kcal
Protein	15–17 g
Carbohydrates	5–7 g
Fat	15–18 g
Saturated fat	7–9 g
Fiber	1–2 g
Sugar	2–3 g
Sodium	~400–550 mg
Calcium	~250–300 mg

These are estimates and can change substantially with the type and amount of cheese, milk, salt, and optional meat.

Allergens & dietary information

• Contains: egg and dairy.
• Gluten-free: Yes, if all packaged ingredients are certified gluten-free.
• Vegetarian: Yes, without bacon/ham/chicken.
• Keto/low-carb: Generally suitable, although the exact carbohydrate content depends on the vegetables and milk.
• Nut-free: The basic recipe contains no nuts. Check packaged cheese/seasonings if you have a severe nut allergy because of possible cross-contact.
• Dairy-free: Substitute plant milk and dairy-free cheese, though the texture will change.

---

Q&A

Q: Can I make this without spinach?
Yes. Use broccoli, kale, zucchini, mushrooms, peppers, or additional green onions.

Q: Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.

Q: Why did my quiche turn watery?
Usually because the vegetables contained too much water or the spinach wasn’t squeezed/drained sufficiently. Sauté watery vegetables first.

Q: Can I add chicken?
Yes. Add about 1 cup of cooked, diced chicken.

Q: Can I add bacon?
Absolutely. About ½ cup cooked and crumbled bacon works well.

Q: Can I make it ahead?
Yes. Refrigerate the baked quiche for up to 3–4 days in a covered container.

Q: Can I freeze it?
Yes. Cool it completely, portion it, wrap well, and freeze. Thaw in the refrigerator before reheating for the best texture.

Q: How do I reheat it?
Reheat individual slices at 350°F/175°C for about 10–15 minutes, or microwave briefly. The oven gives a better texture.

Q: How do I know when it’s done?
The edges should be golden and the center should look set with only a slight jiggle. A knife inserted near the center should come out mostly clean.

Q: Can I make it crusted?
Yes. Put a prepared pie crust into the dish, blind-bake it briefly, then add the filling and bake until set.

Q: What cheese works best?
Cheddar gives stronger flavor; mozzarella gives stretchiness. Swiss, Gruyère, Monterey Jack, or feta can also be used.

Q: Is this the exact recipe from the picture?
Not necessarily. A photograph can’t reliably reveal exact ingredients or quantities. This recipe is a close visual recreation based on the visible golden egg base, leafy greens, green onions, vegetables, and melted cheese.