Savory spinach quick bread
This savory spinach and cheese quick bread is soft and rustic to be eaten by itself or with, for example, a tomato salad.
Quick and easy savory spinach quick bread recipe.
- 500 g fresh spinach
- 1 small onion
- 250 g all-purpose flour
- 4 eggs
- 130 g mild cheddar cheese
- 70 g Pecorino cheese
- 100 g butter
- 8 g baking powder
- salt and pepper to taste
- Instructions below. If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions: Savory spinach quick bread
Wash the spinach and blanch it in boiling water for 2-3 minutes. Drain and set aside until it is warm. With your hands squeeze the spinach to remove excess water then chop roughly.
In a pan, cook chopped onion with a tablespoon of butter until soft. Add spinach and a pinch of salt and cook over medium low heat for 5-7 minutes. Turn off the heat and set aside.
In a bowl, beat the eggs with the rest of the previously melted butter.
Add the sifted flour with the baking powder. Add the grated pecorino cheese and pepper.
Add cheddar cubes and spinach with onion and stir to mix everything.
Pour the butter into a loaf tin or plumcake tin (it is a bit smaller) previously lined with baking paper.
Cover the tin with aluminum foil and bake in preheated oven at 200 ° C for about 50 minutes. Uncover, lower the temperature to 180 ° C (356° F) and cook for 25 – 30 minutes until it becomes golden on top. Remove from the oven, let it cool slightly and serve sliced, both hot or cold.
lot of love. B.
p.s. If you are looking for some more savory bakes with spinach check my Spinach and ricotta savory tart and Spinach and cheese savory quick bread.