Savoury Baked Egg Custard

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  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
  • Calories icon

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.

Inspired by:

recipe updated 18 Mar 2020


  • Baby spinach icon
    Baby spinach
    1¼ cups (about 40g)
  • Spring onion icon
    Spring onion
    4 (60g)
  • Fresh parsley icon
    Fresh parsley
    6 sprigs
  • Fresh basil icon
    Fresh basil
    2 sprigs
  • Plum tomatoes icon
    Plum tomatoes
    8 (400g)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Ham icon
    250g (about 12½)
  • Cheddar cheese icon
    Cheddar cheese
    250g (about 2½ cups)
  • Frozen peas icon
    Frozen peas
    about ½ cup (61g)
  • Egg icon
    708g (about 14⅛)
  • Single cream icon
    Single cream
    750ml (3⅛ cups)
  • Vegetable stock powder icon
    Vegetable stock powder
    1 tbsp (7g)
  • Ground nutmeg icon
    Ground nutmeg
    1 tsp (2g)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Spatula
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Baking dish - 2 quart

Step preview

  1. Pre-heat oven - 170°C
  2. Grease a clean baking dish
  3. Add baby spinach to the baking dish
  4. Add ham to the TM5 bowl
  5. Fit TM5 bowl to TM5
  6. Chop - approx 3 sec, speed 5
  7. Scatter content of TM5 bowl over baking dish
  8. Add cheddar cheese to the TM5 bowl
  9. Chop - approx 4 sec, speed 8
  10. Scatter content of TM5 bowl over baking dish
  11. Scatter spring onion and frozen peas over the baking dish
  12. Add egg, single cream, vegetable stock powder, ground nutmeg, fresh parsley, fresh basil and salt & pepper to the TM5 bowl
  13. Mix - approx 10 sec, reverse speed 4
  14. Pour content of TM5 bowl into baking dish
  15. Top with plum tomatoes and fresh parsley
  16. Bake - 1 hr 15 min, 170°C
  17. Let rest - 15 min
  18. Serve
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