Crustless quiche

Whisk eggs with milk or cream, pour into a well-buttered oven dish and bake at 180 °C for about 25–35 minutes. It is ready when the edges are set and the centre has only a slight wobble; it will firm up as it rests for 10 minutes.

Cook watery vegetables such as mushrooms, spinach and courgette first, then drain or squeeze out excess liquid before adding them. Let them cool a little so they do not start cooking the eggs as you mix.

Yes. Grease the wells well, divide the egg mixture between them and bake at 180 °C for roughly 15–20 minutes, until just set. Leave them in the tin for a few minutes before loosening the edges.

Serve a slice warm or cold with a crisp green salad, tomatoes or steamed vegetables. It also works well alongside soup for lunch.

Cool it promptly, cover it and refrigerate within two hours; it keeps for up to three days. Reheat a portion until steaming hot, or enjoy it cold.

Yes. Cool it completely, wrap individual slices well and freeze for up to two months for best quality. Defrost in the fridge overnight and reheat until steaming hot; the texture may be a little softer than freshly baked.