21% of Brits set themselves a New Year’s Resolution to save money, and what easier way to make a good start than by cutting back on the amount you eat out? As a nation, we each spend almost £700 on eating in restaurants, but by switching one restaurant meal a month for something home-cooked, we could each save £250 a year! Considering it’s pretty rare to eat out alone, the actual saving is likely to be much more. If you’re looking for inspiration for your home cooking, then look no further. My crustless quiche is packed with protein and flavour. Why not slice it up and take it to work as a packed lunch for yourself? This recipe will make four servings, so you could be set up for the week! Don’t forget to tag your efforts on social media with #DIYDineOut if you try this recipe as well!
Ingredients
500g baby potatoes
6 large free range eggs
300ml double cream
A large handful of baby spinach
2 spring onions, finely sliced
100g feta or goat’s cheese
100g grated cheddar cheese
30g dill
Juice of one lemon
Salt and pepper
Method
1: Preheat the oven to 180C/350F
2: In a saucepan, boil the potatoes in salted water until just tender. When they’re cool enough to handle, cut them into thin slices.
3: In a large measuring jug, whisk together the eggs, cream, salt and pepper.
4: Grease a 30cm oven proof dish
5: Arrange the sliced potatoes, spinach and half the feta evenly around the base of the dish.
6: Toss in half the spring onions, half the dill and half the cheddar.
7: Pour over the egg mixture, making sure that everything is evenly distributed
8: Scatter over the remaining cheddar and spring onions.
9: Bake in the preheated oven for approx. 25 minutes until set and golden.
10: Scatter over the remaining dill and squeeze over the lemon.
