← Nouns Cooking · French

Ingredients

• 200 g plain flour
• 2 tsp Baking powder
• 4 eggs
• 125 ml Milk
• 80 ml Olive oil
• 100 g Gruyère or Emmental, grated
• 200 g cooked ham, diced
• 120 g pitted green olives, halved
• Black pepper
• 1 pinch Salt

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Butter and flour a 1 kg loaf tin, or line it with baking paper.
2. Mix the flour and baking powder in a bowl. In another bowl whisk the eggs, milk and oil, then stir them into the flour until just smooth.
3. Fold in the cheese, ham, olives and plenty of pepper. Go easy on the salt, as the ham and olives are salty.
4. Scrape into the tin and bake for 40–45 min, until risen, golden and a skewer comes out clean.
5. Cool in the tin for 10 min, then turn out. Serve warm or cold in slices or little cubes with drinks.

Tips

• Swap the ham for feta and sun-dried tomatoes for a vegetarian version.
• Keeps for 3–4 days wrapped in the fridge and travels well for picnics.

Sources

Written in our own words after cross-checking these recipes:

Snippets of Paris Demotivateur Food Amour de Cuisine