Layers of whole wheat bread triangles and a brilliantly coloured medley of crunchy chopped vegetables give body to this savoury cheese custard.
ingredients
serves 4
1 tablespoon olive oil
1 small onion, peeled and chopped
1 small stick celery, trimmed and chopped
1/2 small green or red pepper, de-seeded and finely chopped
2 tomatoes, skinned, de-seeded and chopped
1/2 cup frozen sweetcorn kernels, rinsed
8 slices whole wheat bread, about 1/4 inch thick, cut into quarters
1/4 cup grated Gruyere cheese
2 eggs, plus 1 egg white, size 2
3/4 pint skimmed milk
3/4 level teaspoon mustard powder
3/4 level teaspoon paprika
1/8 level teaspoon cayenne pepper
1/4 cup grated Parmesan cheese
method
OVEN: Preheat to 160°C (325°F)
1. Heat the oil in a skillet and cook the onion, celery and green or red pepper in it over a moderate heat for 5 minutes until they are beginning to soften. Take off the heat and stir in the tomatoes and sweetcorn.
2. Lightly grease a shallow ovenproof dish and arrange the bread in it in overlapping layers. Spoon the vegetable mixture evenly over the bread and sprinkle the Gruyere on top.
3. Whisk the eggs and egg white with the milk, mustard, paprika and cayenne. Slowly pour into the dish without moving the bread. Put in the refrigerator for 1 hour for the bread to soak.
4. Sprinkle the Parmesan on the top and cook in the heated oven for 40 minutes, or until set.
A salad of lamb's lettuce, beet and celery makes a contrast with the dish.
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