Lauraine Jacobs

Food Writer and Author of Delicious Books


8 August 2015


  • 1 large leek
  • 50g butter
  • ½ cup white wine
  • 200g baby spinach leaves, washed
  • ½ cauliflower, cut into small florets
  • 4 thick slices sourdough bread, crusts removed

For the custard mixture;

  • 200mls milk
  • 150mls cream
  • 4 large eggs
  • ½ cup crumbled feta cheese
  • 75g grated tasty gouda cheese
  • 2 tsps thyme leaves, finely chopped
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper

Butter an ovenproof casserole or soufflé dish. Preheat the oven to 170C. Slice the leek very finely. Melt the butter in a wide saucepan over gentle heat, add the leeks and cook for 5 minutes until they soften without browning. Add the spinach leaves and toss over the heat until they wilt. Continue to cook for a minute or two so any juices evaporate. Set this aside. Meanwhile bring salted water to the boil and blanch the cauliflower for two minutes. Drain well and add to the leeks and spinach.

Place the eggs, milk, and cream in a large bowl and whisk together. Add the half the grated cheese, feta, thyme, nutmeg and salt and pepper to taste and mix well.

Cut the bread into large cubes and fold into the egg mixture with the reserved vegetables. Tip this mixture into the prepared dish, and scatter over the remaining cheese. Allow the dish to sit for about ten minutes so the bread absorbs some of the custard. Bake for about 45 minutes, until it is puffed and golden and still a little moist in the centre.

Serve immediately with a green salad. Serves 4 Wine match; fruity chardonnay