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