Egg and Spinach Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spinach leaves
- 1 shallot (s)
- 1 clove garlic
- 150 g chicken breast fillet (s)
- 75 g cheese in slices
- 4 egg (s)
- 1 handful fried onions
- 3 tablespoon cooking cream
- 1 tablespoon butter
- 2 tablespoon rapeseed oil
- chives
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash the spinach and remove the stalks.
- Dice the shallot and garlic and sauté in a pan with a little rapeseed oil.
- Add the spinach, pepper, salt and rub nutmeg over it. Simmer while stirring until the spinach has collapsed. Remove spinach and set aside in a bowl.
- Season the chicken breast fillets with a little salt and pepper and fry them in the same pan for about 5 - 7 minutes on all sides. Remove and set aside.
- Cut the cheese into small cubes and then also cut the chicken breast fillets into small cubes. Cut the chives into rolls.
- Now spread the butter on a flat, round ceramic baking dish. First distribute the squeezed spinach in it. Put the chopped chicken and the chopped cheese on top. Spread some fried onions over it.
- Mix the eggs with the cream, chives, pepper from the mill and salt well and spread over the top.
- Bake at 160 ° C in a non-preheated oven on the middle rack for approx. 40 minutes. If the surface bulges upwards, pierce it briefly with a knife.
- Tastes warm as well as cold.
- Cut into small pieces, it is also a wonderful addition to soups and broths.
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