Ingredients
• Melted butter, to grease
• 75g unsalted butter, chopped
• 2 red onions, thickly sliced
• 4 cloves garlic, sliced
• 2 sprigs rosemary, leaves picked
• 4 bay leaves
• 400g Italian-style sausages
• 1 tsp ground allspice
• 1 bunch curly kale, trimmed and roughly chopped
• 2 medium zucchini, cut into 2cm dice
• 500g cottage cheese
• 1 cup grated vintage cheddar
• 600ml thickened cream
• 8 eggs
• 2 tsp Dijon mustard
• Sea-salt flakes and freshly ground black pepper, to season
• Crusty bread, to serve
Note: Allow 10 minutes draining time
Method
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Preheat oven to 180°C. Grease a 10-cup capacity baking dish. Melt butter in a large frying pan over a medium heat. Cook onions, garlic, rosemary and bay leaves for 10 minutes or until softened.
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Meanwhile, remove skins from sausages and chop into 3cm pieces. Put in a large frying pan, add allspice and cook over medium heat for 2 minutes. Add kale and zucchini, stirring to combine. Remove pan from heat.
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Put cottage cheese in a fine sieve and rinse lightly, then set aside for 10 minutes to drain. Add to sausage mixture, along with the cheddar, and stir gently off heat.
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Combine cream, eggs and mustard in a bowl and season. Whisk, then pour over sausage mixture, stirring to combine. Spoon mixture into prepared baking dish and bake for 40–45 minutes or until golden and well-risen. Serve warm with crusty bread.
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