Serves 4
1 tbsp olive oil
2 leeks, trimmed and thinly sliced
1 garlic clove, crushed
Sea salt and cracked black pepper
3 eggs
75g self-raising flour, sifted
375ml milk
150g double smoked ham, shredded
100g grated cheddar
1 Preheat the oven to 200C/Gas 6. Heat the oil in a nonstick frying pan over a high heat. Add the leek and garlic and cook for 5-7 minutes or until golden and softened. Sprinkle with salt and pepper and set aside. Place the eggs and flour in a bowl and whisk well to combine. Gradually add the milk and whisk to combine.
2 Place the leek, ham and cheese in a lightly greased 24cm round, 1.5 litre capacity ovenproof baking dish. Pour over the milk mixture, season and cover loosely with kitchen foil. Cook for 30 minutes, then uncover and cook for a further 30-35 minutes or until cooked through. Allow to stand at room temperature for 10 minutes before slicing. Serve with a simple green salad, if desired.
For grown-ups
Serve with a watercress and chicory salad with a mustard dressing.
Donna Hay’s recipes extracted from donna hay magazine for iPad app. Enjoy a 30-day free trial when you subscribe for a year. Download from the App Store here