Leek and cheese loaf
This savoury leek and cheese loaf is a comforting, flavour-packed bake that’s ideal for lunch, picnics or a light supper. Sweet leeks, courgette and onion are folded into a cheesy, herb, breadcrumb and egg mix, layered on top of a caramelised leek base and baked until golden. Serve warm or cold with extra parmesan and salted butter for a slice of seasonal goodness.
Method
Preheat the oven 180C. Butter and line a 900g standard loaf tin. Butter the parchment and use 15g of the Parmesan to line the pan with a coating of cheese.
Finely slice 3 of the leeks, heat a medium sauté pan, add 2 tbsp of olive oil and gently fry the onions, courgettes and leeks until the moisture has evaporated, and the veg has softened and is starting to colour.
Add the garlic, fry for a further minute before scraping into a large bowl to cool.
Wipe out the pan, slice the remaining leeks into 2cm thick coins (you will need around 15 slices), heat the pan, add the remaining olive oil and fry the leek slices until caramelised and golden, try to keep their shape. Use these to line the base of the tin, making sure the slices fit in snuggly.
Mix the rest of the ingredients into the cooked vegetables, season with sea salt and cracked black pepper and stir well to combine.
Press into the tin, cover with foil and roast in the preheated oven for 25 minutes and remove the foil and bake for a further 5 to 10 minutes until golden and feeling firm to the touch. Leave to cool for at least 20 minutes.
Tip onto a plate and serve in slices with extra Parmesan and salted butter.
Share this Recipe:
Ingredients
Butter, to grease
3 tbsp olive oil
1 large onion, finely chopped
1 large courgette, grated
5 leeks (700g)
1 large garlic clove, crushed
3 Seabright Sage eggs
200g soft breadcrumbs
100g British strong cheddar cheese, grated
45g finely grated Parmesan, plus extra to serve
75g plain flour
2 tbsp whole milk
1 tsp Dijon mustard
10g tarragon, chopped
Nutmeg, grated