Cheese Casserole
A cheese casserole with fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- soft butter (for the pan)
- 180 g goat hard cheese (e.g., Pecorino)
- 1 handful watercress
- 3 Garlic cloves
- 4 eggs
- 60 g Butter
- 60 g flour
- 350 ml milk
- Salt
- Pepper (freshly ground)
- Nutmeg (freshly grated)
Instructions
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1.
Preheat the oven to 180°C with top and bottom heat. Butter the baking dish.
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2.
Grate the cheese finely. Rinse the watercress, shake dry, and chop very finely. Peel and press the garlic cloves. Separate the eggs; beat the whites into glossy, firm egg white foam.
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3.
Melt butter in a pot over low heat. Sift flour over it and whisk until the mixture foams lightly. Gradually pour in milk while stirring well to avoid lumps. Simmer for 5-10 minutes until thickened. Season with salt, pepper, and nutmeg. Remove from heat; fold in cheese, watercress, and garlic into the milk sauce. Add egg yolks gradually, mixing thoroughly. Gently fold in the egg white foam and pour the mixture into a soufflé dish. Bake on the lower rack for about 45 minutes.
