By Lyn Funnell
Here is another great recipe, using bread.
The filling is your choice. You could use roast or stewed vegetables, or a sweet filling, like jam.
12 slices of bread, or as many as you want to use.
Butter or marge
For the filling;
I used ½ an onion & a tomato, finely chopped & fried in oil until soft.
3 eggs, lightly beaten
85g/3ozs grated cheese.
I used High Weald Dairy’s Ricotta Salata, made with cow & sheep whey
Either; cut off the crusts, making a square shape
Or; use a round cutter to cut out circles.
Using a rolling pin, roll out the slices one at a time, turning them over & rolling the other side, to flatten them. Make sure you keep their shape.
Butter one side and place them, butter side down, in muffin or bun tins. Press them down.
I added a base of stewed onion & tomato in the squares.
Beat the eggs, milk & cheese together.
Lightly season but go easy on the salt as the cheese will be slightly salty.
Spoon the milk mixture over the bread cases, leaving room for them to expand.
Bake at 190C/375F/gas mark 5, for 25-30 minutes.