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Another easy to make brunch or snack dish – the baguette can be a day old, or you can prepare up to cooking, one day in advance. A hot dish, but just as good on a summer day, served with a crisp salad.

Serves: 4
Preparation Time: 15 minutes
Cook Time: 30-35 minutes, or until set

INGREDIENTS:

1 baguette (approximately 18-20 inches)
8 oz baby spinach
8 oz thick cream
2 large eggs, beaten
2 cloves garlic, finely sliced or crushed
Zest of 1½ lemons
2 tsp English mustard
3½ oz strong cheese or gruyere (makes it nice and gooey!)
Seasoning to taste

METHOD:

Heat oven to 350°F/180°C/Gas mark 4.

Cut the baguette in half (across the width), and remove most of the soft breadcrumbs inside. You can keep these breadcrumbs in the freezer for use on another dish.

Blanch the spinach in piping hot water and drain thoroughly. Leave to cool.

Mix the cream, eggs, garlic, mustard and lemon zest together. Make sure the spinach is as dry as possible and chop finely before adding to the mixture. Mix in half the cheese and thoroughly combine.

Spoon the filling into each baguette ‘shell’, sprinkle over the last of the cheese.

Bake for 30-35 minutes or until the filling has ‘set’.

Serve with your choice of salad. If you have any mix left over, you can make mini crustless quiches in a muffin tin.