Baked Leek And Potato Custard Pie

Ingredients

• 1 bunch leeks
• 1 lb potatoes
• 1/2 teaspoon dried herbs
• 1/8 teaspoon nutmeg
• 1 pint milk
• Salt and pepper to taste
• 8 oz Allinson fine wheatmeal
• 3 eggs
• 1 oz butter

Method

1. 1 Dice the potatoes and leeks. Parboil them in 1 pint of water with the herbs, butter, salt, pepper, and nutmeg until tender.
2. 2 Place the cooked vegetables in a pie dish.
3. 3 Whisk the milk, eggs, and wheatmeal together to form a smooth batter.
4. 4 Pour the batter over the vegetables, ensuring everything is well mixed.
5. 5 Bake in a moderate oven (350°F) for 1.5 to 2 hours until set and golden.