Savoury Baked Egg Custard

by Gina Hughes

This is a great dish to make on a Sunday night - leftovers can easily be eaten for brekkie or lunchie (don’t you just love the Aussie ‘ie’ at the end of wordies?) over the next couple of days. It is lovely warm, but equally lovely cold so makes perfect picnic fare. Don't be afraid of the amount of cream you use … this proportion of eggs/cream makes a beautiful custard that is light and delicious. Really...or should that be Reallie?

Need

  • Filling
  • 30-50 g baby spinach leaves
  • 250 g bacon, ham or cooked chicken
  • 250 g cheddar cheese
  • 4 spring onions, finely diced
  • Any leftover veggies in the fridge
  • 1/2 Cup frozen peas
  • 8 small tomatoes, halved
  • Parsley, finely chopped for topping
  • Custard
  • 12 large eggs
  • 750 g cream
  • 1 tbsp veggie stock concentrate
  • 1 tsp ground nutmeg
  • 6 sprigs parsley, chopped
  • 20 g fresh basil leaves, chopped
  • Sea salt and freshly ground black pepper to taste

Do

1  

Preheat oven to 180ºC (fan forced). Butter a large baking dish (approximately 20cm x 32cm).

2  

Place meat into TM bowl and chop 3 sec/speed 5. Set aside. Do not clean bowl.

3  

Place cheese into TM bowl and chop 4 sec/speed 8. Set aside. Do not clean bowl.

4  

Measure custard ingredients into TM bowl and mix 15 sec/speed 2.

5  

Place the torn spinach leaves into the bottom of the baking dish. Place meat on top, then cheese, half the spring onions, any leftover veggies, frozen peas and other half of spring onions.

6  

Carefully pour over the custard. Top with tomatoes and parsley.

7  

Bake for 1 hour and 10 minutes. Remove from oven and allow to rest for 15 minutes before cutting.

More

Omit the meat and add extra veg for a vegetarian option.

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