Savoury Baked Egg Custard
Serves
8
Total Time
1hrs 45mins
Calories
632
This is a great dish to make on a Sunday night, as leftovers can be eaten for brekkie or lunch over the next couple of days.
- Baby spinach40 gtorn
- Spring onion4finely sliced
- Fresh parsley6 sprigsleaves of, coarsely chopped
- Fresh basil leaves2 sprigsleaves of, coarsely chopped
- Plum tomatoes8halved
- Fresh parsleyas neededfinely chopped
- Butteras needed
- Sliced ham250 g
- Frozen peas60 g
- Egg710 g
- Single cream750 g
- Vegetable stock powder1 tablespoon
- Ground nutmeg1 teaspoon
- Salt & pepperas needed
- Cheddar cheese250 g
Ingredients
- 1. Pre-heat oven - 170°C
- 2. Grease a clean baking dish
- 3. Place torn spinach leave on bottom of dish
- 4. Chop the TM5 bowl with MC in place - approx 3 sec, speed 5
- 5. Chop with MC in place - approx 3 sec, speed 5
- 6. Scatter over spinach leaves
- 7. Chop with MC in place - approx 4 sec, speed 8
- 8. Scatter over meat
- 9. Scatter green onion and frozen peas over the baking dish
- 10. Bake - 1 hr 15 min, 170°C
- 11. Mix - approx 10 sec, reverse speed 4
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
