Pumpkin and courgette casserole

Name: Pumpkin and courgette casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 7-10 Tbsp Grease; 1 (approx. 700 g) Hokkaido Pumpkin; 2 (approx. 500 g) Courgette; 1 stalk of leeks; 200 g Cheddar cheese (piece); 4 eggs , 300 ml milk (size M); 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

7-10 Tbsp Grease
1 (approx. 700 g) Hokkaido Pumpkin
2 (approx. 500 g) Courgette
1 stalk of leeks
200 g Cheddar cheese (piece)
4 eggs , 300 ml milk (size M)
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp Aluminium foil

Directions

1
Grease a casserole dish. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash the pumpkin, cut in half, remove seeds. Cut into short sticks with skin. Clean, wash and slice the zucchini.
2
Clean the leek, wash thoroughly and cut into rings. Spread the vegetables in the casserole dish.
3
Coarsely grate the cheese. Whisk eggs, milk and cheese. Season with salt, pepper and nutmeg. Pour egg milk over the vegetables.
4
Bake the casserole in a hot oven for 45-60 minutes. If necessary, cover with aluminium foil about 15 minutes before the end of the baking time. Remove and arrange. Serve with salad.