Leek and Gruyere Crustless Quiche

Ingredients

Serves 1

• 1½ tsp olive oil
• 100g leeks, sliced
• 4 medium eggs
• 2 egg whites
• 20ml single cream
• 1½ tsp dijon mustard
• 1 small bunch chives, finely chopped
• salt and pepper
• 40g swiss cheese, such as gruyere, grated
• simple green salad, to serve

Method

Preheat the oven to 180 degrees. Heat the oil in a non-stick frying pan over a medium heat and fry the leek for 5 minutes until softened and turning golden at the edges. Arrange the leeks in the bottom of an 18-20cm tart tin lined with greaseproof paper.

Beat the eggs, egg whites, cream and mustard together in a bowl, along with most of the chives and a good pinch of salt and pepper, then pour over the top of the leeks. Sprinkle the cheese over the surface then bake for 20-25 minutes until the eggs are just set. Remove from the oven, leave to cool slightly, sprinkle over the remaining chives and serve with a simple green salad.

Tip

If you don't have a tart tin, you can use a small, ovenproof, non-stick frying pan.

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