Welsh Cheese Bake

Category: Savoury Vegetarian

Servings

4

Ingredients

225g/8oz leeks, sliced 25g/1oz low fat spread 8 thick slices bread from a large loaf Low fat spread 125g/5oz Cheddar cheese, grated 2 eggs 450ml/˝pt skimmed milk 1 tsp mustard Good pinch cayenne pepper Salt and pepper

Method

Lightly fry the leeks in the low fat spread until soft. Toast the bread slices on one side and lightly spread the untoasted side with low fat spread Cut into fingers. Place one third of the bread, toasted side down, in a 1.5L (3pt) ovenproof dish. Cover with one-third of the leeks and a third of the cheese. Repeat layers finishing with cheese. Beat eggs, milk, mustard, cayenne, salt and pepper together and strain over the leek and cheese mixture. Bake at 180C/350F/gas 4 for about 45 mins until golden and risen. Serve with a tomato salad and chunks of bread. PER SERVING 512 Kcal, fat 21.8g, saturated fat 9.9g, salt 2.4g, carbohydrate 56.1g, sugar 9g, fibre 2.7g