Spaghetti Pie with Pecorino and Black Pepper

Heat oven to 425 degrees. Butter a 9-inch springform pan and tightly wrap the outside in aluminum foil, focusing on where the ring meets the base.

Bring a large pot of well-salted water to a boil. If using broccoli rabe, add it to the pot and boil for 1 to 2 minutes, until it has some give. Drain well and set aside.

Add spaghetti to boiling water and cook until 2 minutes shy of done, so very al dente. Drain well and let cool slightly.

If using broccoli rabe, wring out all extra moisture and blot on paper towels. Mince rabe into very small bits.

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 prepared springform and sprinkle remaining cheese on top. Bake for 35 to 40 minutes (without greens) and up to 15 minutes more (with greens), until the cheese is melted and bubbling and a knife inserted into the center will not release any loose egg batter.

Turn on your oven’s broiler. Broil the pie a few inches from the heat for 2 to 3 minutes, until browned on top. Cut along springform ring to loosen, then remove ring. Run a spatula underneath the pie to loosen the base and slide onto a serving plate. Cut into wedges.