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Gina @ The Passionate Pantry

Savoury Baked Egg Custard

[cap id="attachment_965" align="aligncenter" width="300"]The finished dish[/cap]
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 serves
Ingredients Method Notes

Ingredients
  

INGREDIENTS FOR THE FILLING

  • 30-50 g baby spinach leaves roughly torn
  • 250 g bacon or ham or cooked chicken
  • 250 g cheddar cheese
  • 4 spring onions finely diced
  • ½ cup frozen peas or more if you wish
  • 8 small tomatoes cut in half
  • extra parsley finely chopped for topping (if desired)

INGREDIENTS FOR THE CUSTARD

  • 12 x 59g eggs
  • 750 g cream
  • 1 tbls veggie stock concentrate
  • 1 tsp ground nutmeg
  • 6 sprigs parsley leaves only, coarsely chopped
  • 2 sprigs basil leaves only, coarsely chopped
  • sea salt flakes and freshly ground black pepper to taste

Method
 

  1. Preheat oven to 170 degrees fan forced
  2. Butter a large baking dish (I used 20cm x 32cm)
  3. Place torn spinach leave on bottom of dish
  4. Place meat into TM bowl and chop 3 seconds / speed 5, scatter over spinach leaves
  5. Place cheese into TM bowl and chop 4 seconds / speed 8, scatter over meat
  6. Scatter over the spring onions, and then the frozen peas
  7. Put custard ingredients into TM bowl and mix 10 seconds / reverse / speed 4
  8. Pour the custard over the other ingredients in the baking dish
  9. Top with the tomatoes and parsley (if using)
  10. Bake for 1 hour and 15 minutes (baking time will depend on the depth of your dish and the fillings you use ... test by pressing the middle of the custard, if it still feels a touch soft then bake for a further 5 to 10 minutes)
  11. Remove from oven and allow to rest for 15 minutes before cutting

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.