Savoury Baked Egg Custard
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recipe by Gina Hughes https://www.thepassionatepantry.com.au
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- Total Time
- 1hr 45mins
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- Serves
- 8
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- 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.
Inspired by: https://www.thepassionatepantry.com.au/savoury-baked-egg-custard/recipe updated 21 Dec 2021
Ingredients
-
- Baby spinach
- 40 g
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- Spring onion
- 4
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- Fresh parsley
- 6 sprigs
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- Fresh basil leaves
- 2 sprigs
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- Plum tomatoes
- 8
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- Fresh parsley
- as needed
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- Sliced ham
- 250 g
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- Cheddar cheese
- 250 g
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- Frozen peas
- 60 g
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- Egg
- 710 g
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- Single cream
- 750 g
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- Vegetable stock powder
- 1 tablespoon
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- Ground nutmeg
- 1 teaspoon
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- Salt & pepper
- as needed
Tools
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Oven
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TM5
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Tm5 bowl
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Baking dish - 2 quart
Step preview
- Pre-heat oven - 170°C
- Grease a clean baking dish
- Place torn spinach leave on bottom of dish
- Add sliced ham to the TM5 bowl
- Chop with MC in place - approx 3 sec, speed 5
- Scatter over spinach leaves
- Add cheddar cheese to the TM5 bowl
- Chop with MC in place - approx 4 sec, speed 8
- Scatter over meat
- Scatter green onion and frozen peas over the baking dish
- Add egg, single cream, vegetable stock powder, ground nutmeg, fresh parsley, fresh basil leaves and salt & pepper to the TM5 bowl
- Mix - approx 10 sec, reverse speed 4
- Pour the custard over the other ingredients in the baking dish
- Top with plum tomatoes and fresh parsley
- Bake - 1 hr 15 min, 170°C
- Let rest - 15 min
- Serve