Leek Pie

8 slices whole wheat bread
margarine
3/4 cup grated tasty cheese
1 small red capsicum, chopped
1 tablespoon margarine
3 medium leeks, sliced
1 clove garlic, crushed
2 tablespoons cornflour
1 cup milk
1 chicken stock cube
3 eggs, beaten

Remove crusts from bread and spread with margarine.
Retain the crusts.
Line the base and sides of a deep pie plate with bread, buttered side down.
Sprinkle with grated cheese and press down.
Set aside.
In a saucepan melt margarine.
Add leeks and cook for 5 minutes.
Stir in capsicum and garlic and cook 1 minute.
Stir in blended cornflour, milk and crumbled stock cube.
Cook for 3 minutes.
Remove from heat and stir in eggs.
Pour into bread lined pie plate.
Use the reserved crusts to decorate the top in a lattice pattern.
Bake in oven 200 deg celsius for 30 minutes or until filling is set.