Recipes · Main dishes
Spinach and Quark Casserole
AI-written · not yet kitchen-tested
The spinach decides whether this casserole sets firm or stays watery: frozen spinach releases a lot of water when thawed and has to be squeezed out thoroughly in a towel. The potato slices are parboiled because otherwise the custard sets before they are tender.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 800 g (1.8 lb) waxy potatoes sliced 1/6 inch (4 mm) thick
- 2.5 tsp salt 1 tsp for the potato water, 1 tsp for the custard, the rest for the spinach
- 450 g (16 oz) frozen leaf spinach thawed and squeezed dry
- 1 onion finely diced
- 2 clove garlic minced
- 20 g (0.7 oz) butter for cooking and for the dish
- 1 pinch nutmeg freshly grated
- 250 g (8.8 oz) quark (or whole-milk ricotta)
- 3 eggs large
- 100 ml (3.4 fl oz) whole milk
- 100 g (3.5 oz) Gouda cheese shredded
- black pepper to taste
Method
- Peel the potatoes, cut them into 1/6-inch (4 mm) slices and boil them in salted water for 7 minutes, until they still offer slight resistance. Drain and let them steam dry for 5 minutes. Preheat the oven to 400 °F (200 °C), regular bake (top and bottom heat, no fan), and butter an 8 x 12 inch (20 x 30 cm) baking dish lightly.
- Cook the onion in the remaining butter over medium heat for 3 to 4 minutes until translucent, then add the garlic for 30 seconds. Add the squeezed spinach, warm it through for 2 minutes and season with nutmeg, salt and pepper.
- Whisk the quark, eggs, milk, two thirds of the cheese, one teaspoon of salt and a little pepper until smooth and no lumps of quark remain.
- Layer half of the potato slices in the dish, spread the spinach over them and finish with the remaining potatoes. Pour the custard evenly over the top and sprinkle with the remaining cheese.
- Bake on the middle rack for 30 minutes, until the top is golden brown and the custard no longer jiggles in the center. Let it rest for 5 minutes before cutting.
Tip: Boiled potatoes from the day before work just as well and save the first step: peel, slice and layer them.
Tip: If the center still jiggles after 30 minutes, cover the dish with foil so the top does not darken further and bake for another 5 to 10 minutes.