Carolyne Kauser-AbbottLunchtime MealsProvencal RecipesTaste: Food & Drink

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.
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.
Servings Prep Time
8People 15minutes
Cook Time
45minutes
Servings Prep Time
8People 15minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Thoroughly clean spinach leaves, coarsely chop and set aside.
  2. Dice leeks and crush the garlic bulbs
  3. Melt butter in a large saute pan over medium heat
  4. Add the leeks and garlic, cook until tender but do not brown about 5-8 minutes
  5. Season with salt and pepper
  6. Grate nutmeg over the top
  7. Turn up the heat, and add the spinach in handfuls and salt as you go
  8. 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
  9. Spread cooked spinach onto a platter to cool
  10. Preheat oven to 400F
  11. Once the spinach has cooled, puree the spinach eggs, leeks, garlic, Parmesan and milk in batches
  12. Add extra salt and pepper - the mixture should be heavily seasoned
  13. Pour the batter into a buttered baking dish. Sprinkle the feta over the top
  14. Bake uncovered for 35-45 minutes until firm
  15. The cake is done when tested with a knife and it comes out clean
  16. 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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