Ingredients
Four servings, springform pan of 24 cm Ø
- 125 g of mild Gruyère AOP cheese
- 750 g leaf spinach
- salt
- 4 eggs
- 2 dl partially skimmed milk
- 75 g breadcrumbs
- 1 clove of garlic
- 1 tsp of thyme
- pepper
- 3 dl partially skimmed yoghurt
- ½ tsp turmeric
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 1 tsp lemon juice
- 1 tbsp olive oil
Preparation
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Grate the Gruyère AOP coarsely.
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Put the spinach into boiling salt water and briefly bring to the boil. Drain, rinse in ice-cold water, press out the water and chop up.
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Whisk the eggs and mix in with the milk, bread crumbs and Gruyère AOP. Add the spinach, crush in the garlic and season with the thyme, salt and pepper. Mix thoroughly.
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Put the mixture into the greased springform pan and bake in a hot oven for about 40 minutes at 200°C.
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For the sauce, mix together the yoghurt, spices, lemon juice and olive oil, and season with salt and pepper. Release the pie from the pan, cut into slices and serve with the sauce.
Bon
Appétit
Appétit
