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Easy cheesy bake

Create a comforting veggie dish from your storecupboard staples with this easy cheesy bake

  • Prep: 25 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 542
  • Carbohydrates 32
  • Saturated Fat 2
  • Sugar 0
  • Protein 35
  • Fat 15
  • Fibre 0
  • Salt 2.18

Nutrition per serving

  • Calories 542
  • Carbohydrates 32
  • Saturated Fat 2
  • Sugar 0
  • Protein 35
  • Fat 15
  • Fibre 0
  • Salt 2.18

Ingredients

  • 225ml bag baby leaf spinach
  • 6 large eggs
  • 425ml milk
  • 1 tbsp English mustard powder
  • 200g bread (about 3 thick slices)
  • 200g mature vegetarian cheddar
  • 4 clusters of cherry tomatoes on the vine

Method

  1. Preheat the oven to 190C/gas 5/fan 170C and butter a shallow 2-litre dish. Tip the spinach into a colander in the sink and pour a kettleful of boiling water over it. Leave it to wilt while you make the cheesy base. (Or microwave the spinach according to the packet instructions.)

  2. Break the eggs into the bowl of a food processor, pour in the milk, add the mustard and 1 tsp salt. Tear in the bread, crusts and all, then whizz together until smooth. Tip the mixture into a large bowl and grate in three-quarters of the cheese.

  3. Squeeze the spinach, to get rid of all the water, then stir it into the cheese mixture and tip into the dish. Grate over the remaining cheese, top with the tomato clusters and bake for 30-35 minutes until risen and golden. Cool and allow to settle a little before serving.

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