Easy cheesy bake

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Good Food

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Recipe by 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

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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

Preparation and cooking times

Prep 15 - 25 mins

Cook 30 - 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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