Cheesy Squash Bake

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  •     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 


0 Minuten
ganz einfach
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
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

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