375 ml (1 1/2 cups) all-purpose flour
10 ml (2 tsp) baking powder
2 ml (1/2 tsp) Herbes de Provence, or dried oregano, or dried thyme
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) freshly ground black pepper
4 large eggs
125 ml (1/2 cup) plain yogurt
60 ml (1/4 cup) extra-virgin olive oil
1 package (200 g) Classique Smoked Bergeron cheese, diced
250 ml (1 cup) diced smoked ham
1 large handful of baby spinach, chopped
1 green onion, minced
Preheat the oven to 175°C (350°F). Grease a 23 x 12 cm (9 x 5 po) loaf pan (see note for other pan options). Line the bottom and two longer sides of the pan with a sling of parchment paper to make unmolding easier.
In a large bowl, whisk together the flour, baking powder, Herbes de Provence, salt, and black pepper. In a second bowl, whisk together the eggs, yogurt, and olive oil. Pour the wet ingredients over the dry ingredients and stir, using a spatula, until the dry ingredients are fully incorporated. Stir in the cheese, ham, baby spinach, and green onion.
Transfer the mixture to the prepared pan and smooth out the top. Bake util the bread is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and let cool over a wire rack for 15 minutes. Pull on the parchment paper sling to unmold, then let cool completely over the wire rack.
To store, tightly wrap the cake in plastic wrap. Refrigerate for up to 1 week, or freeze for up to 1 month. To thaw, transfer to the refrigerator overnight.
To store, enjoy at room temperature, or reheat in a 150°C (300°F) oven for 10 minutes before serving.
Note: The mixture can also be baked in two small loaf pans (15 x 9 cm / 6 x 3.5 in) for 25 to 30 minutes, in or in a muffin pan, for 15 to 20 minutes.