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side angle upclose image of spaghetti frittata pie with a crunchy browned top and sides

Baked Spaghetti Frittata Pie with Broccoli Rabe

Smitten Kitchen
Spaghetti frittata pie, a classic Italian dish that combines cooked spaghetti baked with eggs, cheese, milk, and my version has chopped broccoli rabe. A great excuse to have pie for dinner!
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Prep Time 20 minutes
Cook Time 40 minutes
Course Dinner
Cuisine Italian
Servings 8
Calories 484 kcal

Ingredients
  

  • Butter for greasing springform
  • 1 ¼ cup broccoli rabe broccoli florets and leaves mainly, try to avoid too many stems
  • 1 pound dried spaghetti
  • 1 1/2 cups milk
  • 3 large eggs lightly beaten
  • 2 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • 8 ounces aged pecorino cheese finely grated, divided
  • 8 ounces fontina cheese grated, divided

Instructions
 

  • Heat oven to 425 degrees. Butter a 9-inch springform pan, wrap the outside of the springform tightly in aluminum foil. Set aside.
  • Bring a large pot of well-salted water to a boil. Add broccoli rabe to the pot and boil for 2-3 minutes. Remove from boiling water and set on a dry, clean kitchen towel. When cooled a tad, squeeze out extra water. Cut off about ⅓ of the stems and discard or save for other use. Mince the rest into smaller pieces and set aside.
  • Add spaghetti to the same boiling water and cook until very al dente, as the spaghetti will continue cooking in the oven. Drain into colander and let cool slightly.
  • In a large bowl, whisk eggs and milk together with salt and pepper. Stir in all but 1/2 cup of each cheese and chopped rabe, if using. Add spaghetti and toss to coat.
  • Pour into the prepared springform. You may need to press it in a bit to form an even top. Sprinkle remaining cheese on top. Bake for 35 to 40 minutes. The top will be browned, cheese melted, and a knife inserted into the center of the pie and turned slightly will not release any loose egg batter into the center. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time.
  • Slide a rubber spatula along the springform ring to loosen, then remove the ring. Run a spatula underneath the pie to loosen the base and slide onto a serving plate. Cut into wedges.

Notes

Nutrition

Calories: 484kcalCarbohydrates: 47gProtein: 27gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 129mgSodium: 1195mgPotassium: 279mgFiber: 2gSugar: 4gVitamin A: 706IUVitamin C: 1mgCalcium: 544mgIron: 1mg
Keyword baked, frittata, pie, Spaghetti, spaghetti frittata pie, spaghetti pie
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