Developed by The Tidy Kitchen Co in collaboration with Welsh food blogger HungryCityHippy.
Serves 6
Approx prep time: 10 minutes
Cooking time: 35 – 40 minutes
Ingredients:
1 tbsp olive oil
1 x sourdough loaf, cut into 1-inch chunks
1 x finely chopped shallot
200g Perl Wen cheese
Handful of kale leaves, trimmed, roots removed
2 x garlic cloves
Freshly ground black pepper
3 leeks, sliced into rounds
8 eggs
1 tsp Dijon mustard
100ml double cream
200ml whole milk
1 tsp salt
Method:
Pre-heat oven to 190°C (fan assisted) / 200°C (non-fan).
Butter an ovenproof serving dish and pop to one side
Sweat leeks in oil with finely chopped shallots over medium heat for 10 minutes until soft
Add the kale and soften slightly and then pop mixture into greased dish
Mix together milk, cream, eggs, Dijon, pepper and salt and pour over leek mix and chopped sourdough
Scatter chopped pearl wen and bake in oven for 30 minutes or until golden brown all over, let cool slightly before serving
Serving suggestion: serve with a fresh, dressed green salad, or as a luxurious brunch.
