Grilled Vegetable Bake

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Frozen grilled (broiled) vegetables - a mix of grilled red and yellow (bell) peppers, courgettes (zucchini) and aubergines (eggplant) - are a brilliant buy as they need no further preparation. Here they are combined with almonds in a savoury lightly set custard - a bit like quiche but without the pastry!

Serves 1

A little softened butter or sunflower oil for greasing
175 g/6 oz frozen grilled vegetables, preferably thawed
1 egg
1.5 ml/¼ tsp Dijon mustard
150 ml/¼ pint/2/3 cup milk
30 ml/2 tbsp ground almonds
15 ml/1 tbsp fresh white breadcrumbs
50 g/2 oz/½ cup grated Gruyère cheese
Salt and freshly ground black pepper
25 g/1 oz/¼ cup flaked (slivered) almonds

1. Place an upturned saucer or a metal pastry (paste) cutter in the base of the ceramic cooking pot. Pour in about 5 cm/2 in of very hot (not boiling) water, then turn on the slow cooker to Auto. Grease a 13-15 cm/5-6 in round heatproof dish with the butter or oil.
2. Put the vegetables in the dish. Whisk together the egg and mustard, then stir in the milk, ground almonds, breadcrumbs and cheese. Season with salt and pepper, then pour carefully over the vegetables.
3. Let the mixture settle for about a minute, then sprinkle the almonds over the top. Cover the dish with clingfilm (plastic wrap) or lightly greased foil and place on top of the saucer or pastry cutter in the pot. Pour in enough boiling water to come half-way up the side of the dish or tin.
4. Cover with the lid and cook for 2-4 hours or until the vegetables are very tender and the mixture is lightly set (check this by pushing a thin knife or skewer into the middle - it should feel hot and there should be little liquid). Serve hot with ciabatta or focaccia bread.

Cook's tip
For a browned top, place under a moderate grill (broiler) for about a minute until golden brown. Watch carefully, as the almonds will brown very quickly.

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