Number of people 8
Preparation 40"
- 8 eggs
- 1 large potato (e.g. Bintje)
- 2 wedges of spreadable cheese e.g. La Vache qui Rit®
- 100 g grated Emmental cheese
- 1 tablespoon thick crème fraîche
- 100 g grated carrots
- 50 g peas
- 4 slices goat's cheese
- 5 fresh mint leaves
- Salt
- Pepper
- Gluten-free flour (for the baking pan)
- In a bowl, beat the eggs with the crème fraîche, salt and pepper.
- Add the grated Emmental.
- Cook the potato in boiling water and then mash it with the goat's cheese and the La Vache qui Rit®. Incorporate this mixture into the egg mixture, then add the chopped mint and vegetables (peas and carrots).
- Pour into a greased and floured loaf pan.
- Bake at 180°C for 45 minutes.
Did you know?
A “cake” in the French sense of the term is a cake that is easy to transport and travels well: it can be conserved for several days at room temperature and eaten on the go. Originally, the term referred to a fruitcake, i.e. a sweet rectangular or round cake made with raisins and candied fruit. The term dates back to the end of the 18th Century in France. With time, the recipe has evolved and you can now even find savoury versions. However, the base always stays the same: flour, eggs and butter or oil.
Nutritional advice
by Sylvie DEJARDINNutri-Challenge
This is more of a summer recipe. It can be adapted with seasonal vegetables in autumn and winter.
It makes a nice change from crisps for before-dinner nibbles. It also makes a good starter served with a green salad or soup.
You can replace the La Vache qui rit® with a more natural, fresh cheese without additives.
