Blue Cheese, Leek and Courgette Puff Bake
|Butter or Oil||1 teaspoon|
|Spring Onion||2 chopped|
|Plain Greek Yogurt||1 tablespoon|
|Blue Cheese||100g crumbled|
|Plain Flour||1 tablespoon|
|Baking Powder||2 teaspoon|
|Sea Salt||To taste|
|Crushed Black Pepper||To taste|
Oven Set at 200°C/180°C Fan/400°F/Gas Mark 6 Line a 7”/18cm square baking tin with non-stick paper or use an oven proof dish
Sauté the leeks and spring onion with the oil for about 10 minutes and set aside. Grate the courgette.
Mix together the courgette, flour and baking powder in a large bowl. Beat the eggs well in a different bowl then add to the dry ingredients.
Mix in the cooked leeks and spring onions, yogurt and the blue cheese (crumbled if you can).
Pour all of the mixture into the prepped tin. Bake for about 20 – 25 minutes or until cooked through and golden brown on the top.
Cut into 4 pieces and serve with a salad.
Hints and Tips
This is fantastic to eat cold for a tasty lunch.
Other variations to try:
Asparagus, Pea and Fresh Mint with Goats Cheese
Tomato, Aubergine and Basil with Mozzarella
Mushroom, Leek and Blue Cheese
Red and Yellow Peppers, Onion and Feta