I like the way it can be eaten as a starter, cut into small cubes and speared with a tooth pick or served as a main course for lunch or dinner accompanied by a salad. Perfect and practical for picnics. It travels well and can be sliced and served on arrival.
I don’t attempt to keep the "bake" hot. The flavours are more pronounced if at room temperature. Even though this is not instant it is definitely low effort. It can be cooked in advance and then either reheated or served at room temperature but not chilled.
The majority of ingredients are store cupboard so it’s a simple task to add these to the beaten eggs — they hold it all together ingredient. I do the mixing using an electric beater rather than the food processor. The eggs froth up well and once the other ingredients are added the mixture retains more texture and the prosciutto isn’t too finely chopped.
Cheese and Prosciutto Souffle-bake
Serves 5-6 for lunch
Ingredients
6 large eggs, size 7
250g cottage cheese (not low fat)
150g basil pesto
70g Feta cheese, chopped into small pieces
70g Parmesan cheese, grated
50g self-raising flour
100g prosciutto, cut into small pieces
Fresh herbs to garnish
Method
Preheat the oven to 180°C.
Line the base of an 8 cup capacity oven proof dish with non-stick baking paper and lightly oil the sides. I use an 18 x 26 x 5cm casserole dish.
Beat the eggs in a mixing bowl until thick and frothy — gradually add the cottage cheese, basil pesto, Feta and Parmesan. When well combined, add the flour and beat briefly until smoothly mixed. Very briefly beat in the prosciutto. Pour the batter into the prepared baking dish and level the surface. Bake in the pre-heated oven for 40-45 minutes (cover with baking paper if the top is browning too quickly after about 30 minutes) until golden brown and a knife inserted in the centre comes out clean.
Remove from the oven and leave to cool. The souffle-bake will deflate as it cools but it does not matter. When cold loosen the edges with a knife before turning out. Turn right way up on to a serving platter. Decorate with fresh herbs and serve.
The bake keeps for up to four days well wrapped in the fridge.
