Instructions: * If you dont have a loaf of ciabatta available, a french-style baguette will work.

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. Spread the butter slices thinly with the butter or margarine. Grease a large shallow ovenproof dish and line the bottom and sides with bread. Fry the onion and mushrooms lightly in the oil for 5 minutes, then add the cumin seeds and spinach. Season well.

Layer the spinach mixture with the remaining bread and half the cheese. For the top, mix everything together and sprinkle the remaining cheese on top. Beat the eggs with the milk, adding seasoning and nutmeg to taste. Pour slowly over the whole dish and set aside for at least an our to let the custard be absorbed into the bread. Preheat the oven to 375 degrees F. Stand the dish in a roasting pan and pour boiling water around it for a bain marie. Bake for 40-45 minutes until risen, golden brown and crispy on top.

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