Spinach With A Cheese Soufflé Topping - Miele DGC 6000 XL Cookbook

Ingredients
300 g frozen spinach
1 onion
100 g bacon
10 g butter
Salt
Pepper
Nutmeg
250 g low fat quark
2 medium eggs
30 g grated Parmesan
1 tbsp chopped parsley
Parsley to garnish
>> Tip:
Even though spinach is not very
rich in iron, contrary to long-held
popular belief, it is nevertheless
good for you. Its iron content is
3–4 mg per 100 g spinach. It also
contains signifi cant amounts of
potassium, calcium, and magne-
sium.
370 Side dishes
Spinach with a cheese souffl é
topping
Serves 4
1
Defrost the spinach. Allow
the spinach to stand for 8–10
minutes after defrosting and
press the liquid out through a
sieve.
2
Dice the onion and bacon,
cover* and sweat in a solid
cooking container (see below
for settings).
3
Add the spinach and season
with salt, pepper and nut-
meg. Cook in a solid cooking
container (see below for set-
tings).
4
Meanwhile mix together
the quark, eggs, Parmesan,
parsley, salt and pepper.
5
Spread the quark mixture
over the spinach and cook
(see below for settings).
6
Garnish with parsley and
serve.
*Suitable lids for Miele steam oven
containers are available from the Miele
online shop.
Settings: Step 1
Function: Defrost
Temperature: 60°C
Duration: 25-30 minutes
Settings: Step 2
Function: Steam cooking
Temperature: 100°C
Duration: 4 minutes
Settings: Step 3
Function: Steam cooking
Temperature: 100°C
Duration: 5 minutes
Settings: Step 5
Function: Steam cooking
Temperature: 100°C
Duration: 5 minutes