Leek and Gruyere Crustless Quiche


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


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.


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

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