Yield:
8
Cook Mode
(Keep screen awake)
Ingredients
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1 pound peeled, seeded and chopped plum tomatoes
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Thyme
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1 pound spinach
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Garlic
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6 eggs
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6 tablespoons cream
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1/2 cup grated Parmesan
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1/2 cup Gruyère
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Salt and pepper
Directions
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Sautè 1 pound peeled, seeded and chopped plum tomatoes with thyme; drain. Sautè 1 pound spinach with garlic; chop and drain. Mix tomatoes with 3 eggs and 2 tablespoons cream. Mix spinach with 3 eggs and 3 tablespoons cream. Mix 3 more eggs with 3 tablespoons cream and 1/2 cup each of grated Parmesan and Gruyère. Season eggs. Bake tomato mix in a buttered 8 1/2-by-4-inch glass loaf pan in a boiling water bath at 300° for 25 minutes, until set. Top with cheese mix and bake; repeat with spinach mix. Let cool, unmold and slice.
Originally appeared: April 2000