Thermomix recipe: Savoury Baked Egg Custard | Tenina.com
Hot or cold, this savoury baked egg and vegetable custard (crustless quiche) is amazingly tasty and a great way to use up leftover meat and veggies.
Ingredients
- 30-50 Grams baby spinach leaves
- 250 Grams bacon, ham or cooked chicken
- 250 Grams cheddar cheese
- 4 spring onions, finely diced
- Any leftover veggies in the fridge
- 1/2 Cup frozen peas
- 8 small tomatoes, halved
- Parsley, finely chopped for topping
- 12 large eggs
- 750 Grams cream
- 1 Tablespoon veggie stock concentrate
- 1 Teaspoon ground nutmeg
- 6 sprigs parsley, chopped
- 20 Grams basil leaves, chopped
- Sea salt and freshly ground black pepper to taste
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