A delicious green savoury cake from Bill Grainger’s ” Easy”.
Ingredients
- 1 tbsp olive oil
- 15 g unsalted butter
- 2 leeks trimmed, cleaned and chopped
- 200 g baby spinach leaves or watercress - stems removed
- a pinch grated nutmeg
- 125 ml milk
- 6 large eggs lightly beaten
- 25 g freshly grated parmesan
- a handful watercress to serve ( optional)
Servings:
Instructions
- Preheat the oven to 180 C, gas 4. Grease a medium ( about 800 ml) round ovenproof dish.
- Heat the oil and butter in a saucepan over a medium heat. Add the leek and cook gently for about 10 minutes until soft. Add the spinach and the nutmeg and season with sea salt and freshly ground black pepper.
- Cover and leave it to wilt for 5 minutes then remove the spinach. Increase the and reduce the liquid in the pan to about 1 tablespoon.
- Transfer the spinach and the liquid to a food processor. Add the milk and the beaten egg and blend until smooth but still slightly textured.
- Pour into the prepared ovenproof dish and scatter with the parmesan. Bake for 25 to 30 minutes until golden brown. Serve topped with the watercress ( optional).
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