Crustless Quiche

Method

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1. Heat the oven to 175°C / 350°F and butter a 23 cm deep pie dish.

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2. Melt the butter in a large frying pan and cook the onion for 5 minutes, then add the mushrooms and cook 6 minutes until their liquid has gone.

   Mark done Start 5 min timer

3. Add the spinach in handfuls and cook 2 minutes until wilted. Tip into a sieve, press out all the water and cool a few minutes.

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4. Whisk the eggs, milk, cream, salt, pepper and nutmeg until smooth.

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5. Spread the vegetables and two thirds of the cheese over the base of the dish and pour over the custard. Scatter the rest of the cheese on top.

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6. Bake 35 to 40 minutes, until puffed and golden and the centre has just a slight wobble.

   Mark done Start 35 min timer

7. Rest 10 minutes before slicing so the custard finishes setting.

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Chef’s Tips

• Squeeze the spinach dry. Any water left pools at the bottom.
• Take it out while the very centre still wobbles. It sets as it rests.
• Cook the mushrooms until their liquid has gone, or the custard turns watery.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A green salad
• Roasted tomatoes
• Crusty bread

Storage & Reheating

Refrigerate up to 4 days and eat cold or reheat gently at 160°C for 15 minutes. Freeze wrapped slices for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.