Easy cheesy bake

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Good Food

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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.

Per serving

542 kcalories, protein 35g, carbohydrate 32g, fat 15 g, saturated fat 2g, fibre 0g, salt 2.18 g

'I tried this with fresh spinach and then with chopped frozen spinach, which I preferred because it was less powerful. My son didn't recognise it as spinach - a first - and the rest of the family thought it was delicious.'

Latest comments and suggestions

• H

  06 November 2007

  H commented on this recipe

  I love this dish. I use the strongest cheese I can find. It makes all the differance. Children may prefer milder though.

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• Jaime George

  02 January 2008

  Jaime George commented on this recipe

  This is an excellent dish to cook with young children, my 19 mth daughter helped me teat up the bread and instead of putting the vines across the to we throw the tomatoes on top...great fun perfect dish to cook with children.

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• lindab

  12 March 2008

  lindab rated this recipe

  

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• ljwarrington

  25 March 2008

  ljwarrington rated and commented on this recipe

  

  used wholegrain instead of powdered mustard. i agree mature cheese is best. very nice and warming. yum!

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• ecky

  28 September 2008

  ecky rated and commented on this recipe

  

  This was easy but the result was a little bland - a rather 'bready' taste predominated - unsurprisingly!

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 25 mins

Cook 35 mins

Vegetarian

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

Per serving

542 kcalories, protein 35g, carbohydrate 32g, fat 15 g, saturated fat 2g, fibre 0g, salt 2.18 g

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