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Recipe details
Spinach Gratin with Eggs
A baked spinach gratin with eggs, cream, cheese, and seasonings, finished until set and lightly browned.
≈ 120 kcal/100 g · ≈ 302 kcal/serving
40 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
fresh spinach150 g
large egg1 egg
heavy cream30 ml
grated cheese15 g
unsalted butter5 g
salt0.25 tsp
ground black pepper0.13 tsp
Cookware and utensils
oven
large pot
colander
mixing bowl
whisk
gratin dish
measuring spoons and cups
Directions
01
Preheat the oven to 190°C (375°F).
Products
No products at this step
Action
preheat
Time
10 min
Temperature
190°C (375°F)
02
Blanch the spinach in boiling water until wilted.
Products
fresh spinach — 150 g
Action
blanch
Time
2 min
Temperature
100°C (212°F)
03
Drain the spinach thoroughly.
Products
fresh spinach — 150 g
Action
drain
Time
2 min
Temperature
no heat
04
Whisk the egg, cream, salt, and black pepper in a mixing bowl.
Products
large egg — 1 egg; heavy cream — 30 ml; salt — 0.25 tsp; ground black pepper — 0.13 tsp
Action
whisk
Time
1 min
Temperature
no heat
05
Combine the drained spinach with the egg mixture.
Products
fresh spinach — 150 g; large egg — 1 egg; heavy cream — 30 ml; salt — 0.25 tsp; ground black pepper — 0.13 tsp
Action
combine
Time
1 min
Temperature
no heat
06
Transfer the spinach mixture to a buttered gratin dish.
Products
fresh spinach — 150 g; unsalted butter — 5 g
Action
transfer
Time
1 min
Temperature
no heat
07
Sprinkle the grated cheese over the spinach mixture.
Products
grated cheese — 15 g
Action
sprinkle
Time
1 min
Temperature
no heat
08
Bake the gratin until the eggs are set and the top is lightly browned.
Products
fresh spinach — 150 g; large egg — 1 egg; heavy cream — 30 ml; grated cheese — 15 g; unsalted butter — 5 g; salt — 0.25 tsp; ground black pepper — 0.13 tsp
Action
bake
Time
22 min
Temperature
190°C (375°F)
Recipe sources
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