Carolyne Kauser-AbbottLunchtime MealsProvencal RecipesTaste

Recipe for a Provencal Lunch Spinach Cake

This 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 Recipe @GingerandNutmeg

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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Lunch Dish, Side Dish
Cuisine Vegetarian
Servings 8 People


  • 2 lbs Spinach leaves - or a large bag frozen and fully thawed
  • 4 medium Leeks
  • 2 Garlic Cloves
  • 2 tbsp Unsalted Butter
  • 1 tsp Freshly Ground Nutmeg
  • To taste Salt and Pepper
  • 6 large eggs
  • 2 cups milk - use rice milk to make this recipe dairy-free
  • 1/2 cup Grated Parmesan
  • 1/4 cup crumbled Feta - use goats cheese to make this recipe dairy-free


  • 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
    Leeks for Spinach Cake @GingerandNutmeg
  • 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.
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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