Mushroom And Cheese Savoury

METRIC/IMPERIAL
100 g/4 oz mushrooms, wiped and trimmed
600 ml/1 pint skimmed milk
100 g/4 oz Cheddar cheese, grated
3 eggs, beaten
4 large tomatoes, skinned and sliced
salt
freshly ground black pepper
1 bay leaf

If any of the mushrooms arc large, slice them. Beat the milk, cheese and eggs together.

Place the mushrooms and tomatoes in an ovenproof dish and pour over the egg and milk mixture. Add salt, pepper and the bay leaf. Place in a roasting tin of hot water and bake in a preheated moderately hot oven (190C/375 °F, Gas Mark 5) for about 25 minutes until the custard sets.

SERVES 4