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Name: Vegetable And Cheese Loaf
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; removed; 3 Cobs corn; husks and silks; 6 Eggs; 2/3 c Grated mature cheddar; Salt and pepper; 125 g Baby mushrooms; sliced; 1 tb olive oil; 450 ml Cream; 150 g Baby spinach leaves

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INGREDIENTS

; removed
3 Cobs corn; husks and silks
6 Eggs
2/3 c Grated mature cheddar
Salt and pepper
125 g Baby mushrooms; sliced
1 tb olive oil
450 ml Cream
150 g Baby spinach leaves

Servings

INSTRUCTIONS

1. Pre-heat oven to 180deg.C. Line a loaf tin with Glad Bake or grease well. 2. Heat olive oil in a pan and saute the mushrooms. Cut corn from the cob and add to the mushrooms and cook on low heat until corn has softened a little but is still sweet. Lastly, add the spinach and toss through the other vegetables until wilted. Remove from heat. 3. Break eggs into a mixing bowl and add cream. Beat with a whisk until well combined. Add vegetables and half the cheese and season well with salt and pepper. Spoon mixture into prepared tin and sprinkle over the remaining cheese. 4. Bake in the oven for about 45 minutes or until golden on top and cooked through. Remove and allow to rest for 10 minutes before unmoulding onto serving plate. Serve in slices with a crisp salad. Note: The mixture can be baked in muffin tins for individual serves. Instead of using the above amount of cream, half and half cream and milk can be used or evaporated milk can be substituted. Per serving: 1621 Calories (kcal); 154g Total Fat; (84% calories from fat); 44g Protein; 19g Carbohydrate; 1520mg Cholesterol; 501mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 28 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Vegetable And Cheese Loaf

; removed 
3  Cobs corn; husks and silks 
6  Eggs 
2/3 c Grated mature cheddar 
  Salt and pepper 
125 g Baby mushrooms; sliced 
1 tb olive oil 
450 ml Cream 
150 g Baby spinach leaves

1. Pre-heat oven to 180deg.C. Line a loaf tin with Glad Bake or grease  well.    2. Heat olive oil in a pan and saute the mushrooms. Cut corn from the cob  and add to the mushrooms and cook on low heat until corn has softened a  little but is still sweet. Lastly, add the spinach and toss through the  other vegetables until wilted. Remove from heat.    3. Break eggs into a mixing bowl and add cream. Beat with a whisk until  well combined. Add vegetables and half the cheese and season well with salt  and pepper. Spoon mixture into prepared tin and sprinkle over the remaining  cheese.    4. Bake in the oven for about 45 minutes or until golden on top and cooked  through. Remove and allow to rest for 10 minutes before unmoulding onto  serving plate. Serve in slices with a crisp salad.    Note: The mixture can be baked in muffin tins for individual serves.  Instead of using the above amount of cream, half and half cream and milk  can be used or evaporated milk can be substituted.        Per serving: 1621 Calories (kcal); 154g Total Fat; (84% calories from fat);  44g Protein; 19g Carbohydrate; 1520mg Cholesterol; 501mg Sodium Food  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 28 Fat;  0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2231g)
Recipe Makes: 1 servings

Calories: 3771
Calories from Fat: 2885 (77%)

Amt Per Serving		% DV

	Total Fat 320.6g	427 %
	Saturated Fat 151.3g	757 %
	Monounsaturated Fat 108g
	Polyunsanturated Fat 27.3g
Cholesterol 6965.2mg		2143 %
Sodium 2545.6mg		88 %
Potassium 3186.6mg		84 %
Total Carbohydrate 29.6g		9 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 26.3g
Protein 202.3g		289 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3771

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