Prepare the Pastry Base Preheat your oven to 180 °C (350 °F). Roll out the puff pastry and carefully fit it into a 30 cm (12-inch) baking dish. Press gently to cover the base and sides, letting the edges rise slightly to form a rustic crust.

Whisk the Eggs and Milk In a large bowl, whisk together the eggs and milk until smooth. Season with salt, pepper, and your preferred herb mixture. This mixture is key to binding the filling together and giving the bake its soft custardy texture.

Prepare the Spinach Wash the spinach thoroughly and blanch it briefly in boiling water or sauté it until wilted. Drain well and squeeze out excess moisture to avoid a soggy filling. Spread evenly over the puff pastry base.

Add Cheese Layers Sprinkle 100 g of grated Parmigiano Reggiano over the spinach to form a flavorful base layer.

Make the Cheese Filling In a mixing bowl, combine the ricotta, mozzarella, and 50 g of Parmigiano Reggiano. Mix until smooth and creamy. Spread this mixture over the spinach layer in the dish.

Assemble the Bake Pour the whisked egg and milk mixture evenly over the filling, allowing it to soak into the spinach and cheese layers. Gently place the halved cherry tomatoes on top, cut side up, for bursts of color and flavor.

Bake Place the dish into the preheated oven and bake for 1 hour. The top should be golden brown, and the filling should be set and slightly puffed.

Rest and Serve Allow the bake to cool for about 10 minutes before slicing. Garnish with fresh herbs if desired and serve warm.