Savoury Baked Egg Custard

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. NOTES 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. Whilst I have used ham and cheese in this version, it can easily be made totally vegetarian by using up whatever cooked veggies you have on hand. To them add the spinach, spring onions, peas and top with the tomatoes and parsley and you will have an equally delicious dish. It is lovely warm but equally lovely cold so makes perfect picnic fare. Don’t be afraid of the amount of cream you use in the custard … the proportion of eggs/cream makes a beautiful custard that is light and delicious … once you make it you will see what I mean. I also blend the custard on "reverse" to minimise frothing which gives a nicer finish.

recipe updated Dec 21, 2021