Step 1

Preheat oven to 400f.

Step 2

Cook the spinach over medium heat with the garlic and 1 tablespoon olive oil – just until the spinach wilts. Remove from heat and set aside. Sauté onion and pancetta in 1 tablespoon of olive oil. Add zucchini and after 2 minutes add spinach. Cover and cook over medium-high heat for 4 minutes. Remove cover, toss in broccoli florets and season with sea salt and freshly ground black pepper. Remove from heat.

Step 3

Soak bread in milk, squeeze dry and tear into small pieces. In a bowl, mix the bread, egg, sautéed vegetables and Parmesan. Stir until combined.

Step 4

Distribute the mixture between 6 buttered ramekins (or similar sized oven-proof containers) place in a baking dish filled halfway with warm water. Bake 50 minutes. Run a knife around the edges of the custard and invert onto a plate with a pool of hot tomato sauce.