This is a variation on a recipe my sister sent me. My modified version sits somewhere between a quiche and a cornbread. So for the sake of argument let's call it a bake.
Once cooled this is lunchbox friendly but will happily take being reheated.
The cheesy top and sweet veg make this one kid friendly. And apparently husband friendly too. He went straight back for seconds. It's lovely and dense and less gelatinous than some quiches I've had. The cornmeal adds a touch of sweetness and swells up in the batter in a way that flour might not do. I like cornbread but find it can be a little on the dry side or too sweet as recipes often say to add sugar as if you're baking a cake. Well this has a little sweetness but it's all natural. No added sugar so it's nothing like the overly saccharine ones I've had in the past.
If you wanted it to be lighter you could add a little baking powder but we wanted something with a bit of stodge about it - "real quiche for real men" as the saying goes (for 'quiche' read 'bake' as discussed above. ha ha).
For the batter:
8 large eggs
100ml milk
1pk Philadelphia with garlic & herbs
400g fine cornmeal
Season with:
Salt n pepper
Tabasco sauce
Finely shredded spring onions
Chopped coriander
Chopped mint
Vegetables:
2 coarsely grated courgettes
1 coarsely grated carrot
1 cup drained sweet corn
Topping:
100g finely grated mature cheddar
1. Pre-heat oven to 170*C
2. Combine wet batter ingredients in a large bowl
3. Whisk in cornmeal until batter is smooth and set aside for 10-15 minutes to allow the cornmeal to swell a little absorbing some of the liquid in the batter
4. Add seasoning ingredients
5. Add vegetables and stir till well combined
6. Pour mixture into a very large lasagne dish lined with grease proof paper
7. Spread evenly and top with the grated cheese
8. Bake for 1hr until the mixture is set and the cheese golden brown
9. Carefully Lift the greaseproof out of the dish and place everything on a cooling rack (this helps to stop the bottom going sticky/soggy)
10. Slice up and Serve with salad and a yogurt and herb dip or good old baked beans
