Spinach and Comté Loaf
For this savoury cake-style loaf, we use a plain basic mixture and add wilted spinach wth shallots and diced Comté cheese.
119 K 3.8/5 (43 reviews)
1 hour 15 min.
Easy
3.90 €
1 loaf
13 IngredientsLast modified on: April 17th 2016
For 1 loaf, you will need:
- 1
4 eggs - 2
150 g flour - 3
30 g butter - 4
10 g baking powder - 5
100 ml olive oil - 6
salt - 7
pepper - 8
2 shallots - 9 30 g butter
- 10
100 g cooked spinach - 11
100 g Comté cheese - 12 salt
- 13 pepper
- Total weight: 770 grams
Times for this recipe
Preparation: 25 min.
Cooking: 50 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Prepare the cake mixture
Put into a food-processor bowl: 4 eggs, 150 g flour, 30 g butter, 10 g baking powder, 100 ml olive oil, salt and pepper.
Stage 2 - ⌛ 4 min.
Stage 4 - ⌛ 2 min.
Melt 30 g butter in a large frying pan, then add the shallots, salt and pepper.
Cook for 1 minute without colouring.
Cook for 1 minute without colouring.
Stage 5 - ⌛ 3 min.
Add 100 g cooked spinach and cook for a further 2 or 3 minutes to wilt and slightly "dry off" the spinach.
Stage 6 - ⌛ 5 min.
Dice 100 g Comté cheese quite small.
Stage 7 - ⌛ 2 min.
Make the loaf
Preheat the oven to 360°F (180°C).
Mix the spinach (when cold) and diced cheese into the batter.
Stage 8 - ⌛ 2 min.
Pour into a loaf tin or mould.
Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.
Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.
Stage 9 - ⌛ 45 min.
Remarks
If you do not have any Comté, you can use another kind of cheese (Gruyère, Beaufort, etc.), or even opt for a quite different character by using goat's cheese.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 loaf : 3.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Oat shortbread biscuits, Chocolate madeleines, Bonnevaux apple tart, Corsican tarts, Lumberjack turnovers, ... See them all 206
Olive oil
Like these other recipes: Sorrel and potato quiche, Pork escalope with mushrooms and sage cream, Polenta with artichokes and mushrooms, Baby spinach salad, Coriander and cashew nut pesto, ... See them all 541
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Chicken with spinach in a cream sauce , Eggs Florentine, Gratin slices with spinach, Parcels of fish fillet in spinach, Thin spinach and potato tart, ... See them all 36
Comté cheese
Like these other recipes: Comtoise endive salad, Cubed salad, Gratin of Jerusalem artichokes à la Comtoise, Jura bread, Chester, ... See them all 43
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.28 M 64.2 4 days 15 hours 50 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011547 K 44.3 25 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...). May 6th 2017942 K5 1 hour 40 min.
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes. October 13th 2010306 K4.4 55 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce. May 10th 2023248 K4.5 1 hour 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.