Cheesy Squash Bake
Zutaten
- Serves 6
- 500 g squash flesh
- 500 g courgettes
- 2 leeks
- 4 large eggs
- 450 ml milk
- 200 g English cheese such as cheddar, red Leicester, wendsleydale
- salt and freshly ground black pepper
- a little freshly grated nutmeg
- pinch cayenne pepper
Zubereitung
0 Minuten
ganz einfach
- 1.
- Cut the squash into slices about 1cm thick. Slice the courgettes and leeks. Cook the squash in lightly salted boiling water for 5 minutes or until only just tender. Drain and tip into a buttered 1.2litre gratin dish. Next blanch the leeks and courgettes in boiling water for 2 minutes in the boiling water, drain and well and arrange on top of the squash
- 2.
- Beat together the eggs and milk. Grate the cheese and stir into the egg mixture. Season with salt, pepper and a little nutmeg and pepper. Pour the over the vegetables and sprinkle with a little cayenne pepper. Bake in a preheated oven 180ºC/350ºF/gas mark 4 for 40–45 minutes or until the set and golden brown. Serve with a salad
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Foto: Wolf, Nadine
