Cheesy Vegetable Ramekins
Somewhere between an individual soufflé and a quiche, these are a delicious way to jazz up leftover cooked vegetables.
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- Eggs, beaten – allow one per ramekin
- Breadcrumbs – allow ½ slice of bread per ramekin
- Grated cheese (any kind) – allow 1 tbsp per ramekin
- Left-over cooked vegetables, finely chopped – allow 1 tablespoon per ramekin (see note)
- Salt and pepper, to taste
- Herbs (optional) – allow a pinch of dried herbs per ramekin or about a teaspoon of very finely chopped fresh herbs
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- Preheat the oven to 200°C.
- Using a food processor, whizz the bread into crumbs. Add the cooked vegetables and whizz again – it should take only a second or so to shred the vegetables finely – you’re not aiming to make a paste.
- Transfer the mixture to a bowl, season, and stir in the eggs and cheese, and fresh or dried herbs if you’re using any.
- Grease the ramekins very thoroughly. Fill the ramekins with the mixture, allowing about half a centimeter at the top for them to rise.
- Place them on a baking tray (they’re less likely to tip over this way, and the tray will also catch any spillage) and bake for 15-20 minutes until risen and golden.
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