This recipe comes to us from Mary Thorpe.
3 cups grated cheese
4 - 6 slices of gluten-free bread
2 cups milk or 1 & ½ cup milk and ½ cup wine or vermouth
3 eggs, beaten
½ teaspoon salt
½ teaspoon Worcestershire sauce
½ teaspoon thyme
½ teaspoon dry mustard
Layer the cheese and gluten-free bread in an oiled baking dish, starting with the bread. Pour over it the milk or milk mixture.
Beat, with the eggs, the salt and remaining ingredients and pour this over the bread mixture also.
Let stand for 30 minutes. Bake at 350 F 1 hour in a pan of hot water.
This dish sounds so very easy and homey, but is truly elegant. When you take it out of the oven, you yourself won’t believe how simply it was made. In a deep dish it has the appearance of a soufflé; in a shallow dish it resembles a quiche.
It is great for supper with soup and/or salad.