Spinach Bread & Butter Casserole

14 oz fresh leaf spinach
1 ciabatta loaf, thinly sliced
4 tbsp softened butter, olive oil or 4 tbsp low fat spread
1 red onion, thinly sliced
4 oz mushrooms, thinly sliced
2 tbsp olive oil
1 tsp cumin seeds
salt and ground pepper
4 oz Gruyere or Gouda cheese, grated
3 eggs
2 1/4 cups milk
fresh nutmeg, grated [I just used ground]

1. Rinse the spinach well and blanch it in the tiniest amount of water for 2 minutes. Drain well, pressing out any excess water, and chop roughly.

2. Spread the bread slices thinly with the butter. Grease a large shallow baking dish and line the base and sides with bread.

3. fry the onion and mushrooms lightly in the oil for 5 minutes then add the cumin seeds and spinach. season well.

4. Layer the spinach mixture with the remaining bread and half the cheese. For the top, mix everything together and sprinkle over the remaining cheese.

5. Beat the eggs with the milk, adding seasoning and nutmeg to taste. Pour slowly over the whole dish and set aside for a good hour to allow the custard to be absorbed into the bread.

6. Preheat the oven to 375 degrees F. Stand the dish in a roasting pan and pour around some boiling water for a bain marie. Bake for 40-50 minutes until risen, golden brown and crispy on top.

Courtesy The New Vegetarian Cookbook, 61.