Courgette tian, a simple, easy lunch or supper dish

1 courgette

1 leek

½ oz butter, or a little more

3oz Pecorino Romano, Gruyere, Comte, Manchego or similar

Salt, Pepper, nutmeg, Tabasco

4 eggs

Parsley and or chives if you have them - optional

Heat the oven to 160°C fan.  Butter a tian or similar ovenproof shallow dish.  Melt the butter in a frying pan.  Slice the leek thinly and add it to the butter.  Grate the courgette, add to the butter and leek and season well.  Cook until most of the liquid has gone.  There should be less than a tablespoon.  Beat the eggs till frothy.  Grate in 2/3rds of the cheese, add the courgette and leek mixture and stir well.  Pour it into the tian and sprinkle the remaining cheese on top.  Bake till set, about 25 minutes.  Carefully loosen the bottom with a palette knife.  Turn out and serve.

This is also good cold and makes excellent picnic food.