For filling, any roasted vegetables can be used. This recipe requires enough vegetables to fill a take away container. Vegetables that can be used are Zucchini, Egg Plant, Pumpkin, Sweet Potatoes, Carrots and as you prefer. The vegetables has to be cut into small cubes.
Mix 10 eggs, 600ml Cream and 300ml Milk and season with fresh herbs, nutmeg and salt and pepper.
When all the ingredients are ready and the custard is mixed, Slice 2 large potatoes as thinly as possible and use to line a cake tin or bake proof dish. Starting at the bottom and lining all the way to the sides as well.
Ones the whole tin is covered, fill with roasted vegetables and cover with custard mix.
Bake in the oven at 140 Degrees Celsius for approximately 30 minutes or until set.
Sprinkle with chees and bake for a further 5 to 10 minutes or until cheese in melted and slightly colored.
This is a lovely dish and to be served warm with Relish
Red Capsicum and Mustard seed Relish
Cut 1 Kg of red capsicum into thin slices and place in a pan with 425mls White Viniger, 20g Yellow Mustard seeds which has to soaked in hot water for 1/2 an hour. and 2 tsp corn flour and water, with 300g sugar.
Bring to boil and then lower the heat and allow to simmer for 20 minutes.