Cheddar cheese and leek loaf

Ingredients for 1 loaf:

2 leeks
1 large onion
1 medium courgette
1 fennel root
3 cloves garlic
3 eggs
240 g cheddar cheese
120 g Parma cheese
120 g panko breadcrumbs
bunte chives
bunte parsley
bunte thyme
1 teaspoon butter
olive oil for frying

Preparation:

Preheat the oven to 175 °C. Prepare a bread tin by placing baking paper in it and buttering the sides and bottom of the tin. Grate the Parma cheese on the grater disc of a food processor and coat the sides and bottom of the bread tin with some of the cheese.
Prepare the filling. On the cutting disc of a food processor, cut the white part of the leek, the fennel and the onion into rounds.
Heat a large frying pan over a medium heat, grease it and fry the onions, leeks and fennel.
Grate the courgette and garlic on the grating disc of a food processor. Add to the frying pan. Cook until soft and golden.
Transfer the mixture to a bowl and leave to cool for about 10 minutes. Meanwhile, grate the cheddar cheese on the grating disc of a food processor.
When cool, add the eggs, cheddar cheese, panko breadcrumbs, chopped chives, parsley and thyme. Add a pinch of salt and mix gently until smooth.
Place the vegetable and cheese mixture in the greased and cheese-filled tin and spread it out evenly. Spread the remaining Parma cheese over the top and spread a few butter pizzelles to form a crispy, golden crust.
Bake for about 45-50 minutes in the middle of the oven until the loaf is golden brown and the top is crispy.
Leave to cool in the tin for 10 minutes, then slice and serve as desired – good with a green salad, as a side dish for a festive feast or on its own – delicious both warm and chilled.