1/2 tsp. olive oil
85g/3oz fusilli or macaroni
1 leek, thinly sliced
85g/3oz frozen or canned sweetcorn
85g/3oz frozen peas
1 red pepper, seeded and chopped
2 large eggs
150ml/ 1/4pt semi skimmed milk
1 tblsp. fresh thyme leaves
50g/2oz grated cheddar
2 tbsp. parmesan, finely grated
1. Heat the oven to 190c / fan 170c /gas 5. Grease a 1.2 litre baking dish with the olive oil.
2. Cook the pasta in salted boiling water in a large pan for eight minutes.
Add all the veg and cook for another two to three minutes until the pasta is tender and vegetables slightly softened. Drain, then tip into the baking dish and stir together.
3. Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture. Grind in some black pepper and a sprinkling of salt.
4. Pour into the baking dish, stir gently, then scatter the rest of the
cheese on top. Bake for 35-40 minutes until set and golden. Cool for a
few minutes, then cut into four and serve with a salad.