Ingredients
225g/8oz leeks, sliced
25g/1oz low fat spread
8 thick slices bread
low fat spread
125g/4oz cheddar cheese, grated
2 eggs
300ml/½ pint skimmed milk
1 tsp mustard
good pinch cayenne pepper
salt and pepper
Method
1. Lightly fry the leeks in a little low fat spread until soft.
2. 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/3 pint ovenproof dish.
3. Cover with one third of the leeks and a third of the cheese.
4. Repeat these layers finishing with some more cheese.
5. Beat the eggs, milk, mustard, cayenne, salt and pepper together and strain over the leeks and cheese mixture. Bake at 180C/350F/Gas 4 for about 45 minutes until golden and risen.
