Recipe for a Provencal Lunch Spinach Cake
Carolyne Kauser-Abbott · Lunchtime Meals · Provencal Recipes · TasteThis spinach cake is made with eggs, but is not quiche. It is a perfect healthy dish for a potluck lunch, picnic or as a side dish with dinner.
Here is the story:
Ginger and Nutmeg have a lovely friend they met while hiking in France. She is a fascinating lady with a medical background. A nurse by training, she has a gift with languages and a sense of adventure that has led her to some interesting spots in the world. Before this delightful lady was allowed to leave Provence, a group of girlfriends (and one good sport – Ginger) had decided that a proper send-off luncheon was in order …Continue reading here for more details about the luncheon.
Spinach Cake
This recipe is adapted from David Tanis "Platter of Figs" cookbook. It is easy to make a can be reheated. A perfect recipe for lunch or a good side dish for dinner. The nutmeg takes the "eggy" taste away. This recipe is gluten-free, and with a few substitutions can also be made dairy-free.
Ingredients
- 2 lbs spinach or a large bag frozen and fully thawed
- 4 medium leeks
- 2 garlic cloves
- 2 tbsp unsalted butter
- 1 tsp nutmeg freshly ground
- To taste salt and pepper
- 6 large eggs
- 2 cups milk use rice milk to make this recipe dairy-free
- 1/2 cup Parmesan cheese grated
- 1/4 cup crumbled Feta use goats cheese to make this recipe dairy-free
Instructions
- Thoroughly clean spinach leaves, coarsely chop and set aside.
- Dice leeks and crush the garlic bulbs
- Melt butter in a large saute pan over medium heat
- Add the leeks and garlic, cook until tender but do not brown about 5-8 minutes
- Season with salt and pepper
- Grate nutmeg over the top
- Turn up the heat, and add the spinach in handfuls and salt as you go
- Once you can fit it all in the pan, cover and steam until the spinach has wilted, stirring to make sure it does not stick to the pan
- Spread cooked spinach onto a platter to cool
- Preheat oven to 400F
- Once the spinach has cooled, puree the spinach eggs, leeks, garlic, Parmesan and milk in batches
- Add extra salt and pepper - the mixture should be heavily seasoned
- Pour the batter into a buttered baking dish. Sprinkle the feta over the top
- Bake uncovered for 35-45 minutes until firm
- The cake is done when tested with a knife and it comes out clean
- Serve the spinach cake at room temperature or briefly reheat before serving.
Tried this recipe?Let us know how it was!
From Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
The Art of Learning French in Aix en ProvenceNext Post
Maison Cangina – Exciting Fooding in AixRelated Provence Articles
Quiche Basics: Mastering the French Classic
June 4, 2021
Although not typically Provencal, quiche is definitely French. You find variations of this savoury tart in most bakeries, grocery stores and many lunch menus. The Quiche Lorraine is indeed the classic version, originating from the northeastern region of France. Any quiche recipe starts with eggs, cream, and (usually) cheese. After that, the sky is the …
Provence: Where Are My Eggs?
February 8, 2016
Many years ago I met a charming couple from California while at the winery in Provence. They were staying on the property for a week and we hit it off immediately. I adore California wine country, and they love Provence so we had a great deal to talk about. One evening while sipping a few …
Cherry Season French Clafoutis Recipe
June 13, 2017
A traditional clafoutis with a twist, assorted fresh fruit baked in to your delicious batter as opposed to the traditional cherries.…
How to Make a True Nicoise Salad
May 9, 2016
What is a true Niçoise salad? An authentic Niçoise is made with raw vegetables; only the eggs are cooked. You have anchovies or tuna, never the two. This salad can be a complete meal with some good bread and a glass of rosé! You can mix the salad just before serving.…
No Comment