Vegetable bake with white cheese cubes

Ingredients

• 200 gwhite cheese cubes
• 250 mldouble cream
• 4 mediumfree-range eggs
• 2 clovesgarlic
• 4tomatoes
• 1 tbspoil, for greasing
• 400 gfresh Italian stir-fry vegetables
• ½ loafdark multigrain bread

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C or gas mark 4.

2. 2

   Mix the cheese

   Drain the cheese cubes and mash them with a fork. Mix with the double cream and eggs, then season with pepper and, if you like, salt.

3. 3

   Prepare the vegetables

   Peel and finely chop the garlic. Prepare the tomatoes and cut them into cubes. Grease an ovenproof dish. In the dish, mix the garlic, tomatoes and vegetable mix, seasoning with pepper and, if you like, salt.

4. 4

   Bake the dish

   Pour the cheese mixture over the vegetables. Bake for about 40 minutes, until cooked through. Serve with thick slices of bread.

What is a vegetable bake with white cheese?

It is a simple oven-baked dish of vegetables bound with a creamy mixture of white cheese and eggs. The recipe does not specify a particular regional tradition; it brings familiar Mediterranean-style ingredients together in a home-style bake.

Mashing the cheese helps it blend with the cream and eggs, while tomatoes and Italian vegetable mix add colour and savoury flavour. Thick slices of multigrain bread make it a more substantial meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 30g protein, 49g carbs, 42g fat.

The bread and vegetables provide most of the carbohydrates, while the cheese, cream and eggs contribute much of the fat and the eggs and cheese supply protein. Serve a generous portion of salad or extra vegetables alongside to add freshness and balance the plate.

The cheese and cream mixture

Drain the cheese first so excess liquid does not loosen the mixture. Mash it with a fork before adding the cream and eggs; small lumps are fine, but large cubes may not spread evenly.

Season the mixture with pepper, tasting before adding salt because white cheese can already be salty.

Prepare the vegetables evenly

Tomatoes: Cut them into small, even cubes so they are easy to portion and distribute through the bake.

Garlic: Finely chop it so its flavour spreads through the vegetables rather than collecting in large pieces.

Vegetable mix: Stir it together with the tomatoes and garlic in the greased dish before pouring over the cheese mixture.

How to tell when it is ready

Bake at 200°C for about 40 minutes, as directed. The centre should be set rather than liquid when the dish is ready.

Ovens and the depth of the dish can affect timing, so check the middle near the end of baking and give it a little longer if it still looks loose.

Getting ahead

The vegetables and cheese mixture can be prepared in advance, matching the recipe's make-ahead appeal. For the best texture, keep the components chilled and pour the mixture over the vegetables before baking.

If baking the dish straight from the fridge, allow extra time if needed and check that the centre is fully set.

What to serve alongside

Serve the bake with thick slices of dark multigrain bread, as suggested in the recipe. The bread is useful for scooping up the creamy mixture.

For a fresher contrast, add a crisp green salad dressed simply with vinegar and oil.

Recipe notes & tips

• Drain the cheese cubes well before mashing them.
• Cut the tomatoes into similarly sized cubes for an even mix.
• Grease the ovenproof dish thoroughly so the bake is easier to serve.
• Taste the cheese mixture before adding salt.
• Check the centre of the bake near the end of the 40-minute cooking time.

Variations

• Add herbs: Stir chopped basil or oregano into the vegetable mixture.
• Use another cheese: Swap in a similar crumbly white cheese, allowing for differences in saltiness.
• Change the vegetables: Use another fresh stir-fry mix in place of the Italian-style mix.
• Add chilli: Mix a little finely chopped chilli through the vegetables for gentle heat.

Common mistakes to avoid

• Skipping the draining: Excess liquid can make the bake loose, so drain the cheese cubes well.
• Leaving large cheese lumps: They may not blend evenly; mash the cubes before mixing in the cream and eggs.
• Adding salt too soon: White cheese may already be salty, so taste the mixture before seasoning further.
• Serving it while the centre is loose: Give it a little more oven time until the middle is set.
• Cutting the vegetables unevenly: Smaller, consistent pieces mix and portion more evenly.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout, or use a microwave; the texture is best when reheated gently.

Frequently asked questions