Savoury bread bake
Ingredients
for 4 person
| 600 g | frozen leaf spinach, slightly defrosted |
| 250 g | carrots, coarsely grated |
| ½ tsp | salt |
| a little | pepper |
| 300 g | bread, cut into approx. 1 cm slices |
| 2 dl | vegetable bouillon |
| 250 g | half-fat quark |
| 3 | eggs |
| ½ tsp | salt |
| a little | nutmeg |
| a little | pepper |
| 75 g | grated Gruyère |
| 75 g | cranberries, finely chopped |
| 75 g | mixed nuts, coarsely chopped |
How it's done
Gratin
Mix the spinach and carrots, season. Layer the bread and vegetables in the dish.
Sauce
Combine the stock, quark and eggs, season, pour over the top.
Topping
Scatter the cheese, cranberries and nuts on top of the bake.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200°C.
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