CRUSTLESS QUICHE

This quick and easy dinner dish has become a firm favourite in my house. Quiche minus a crust is essentially a glorified omelette (or frittata) – but slice this up with a dressed green salad on the side, and I promise you won’t miss that pastry one bit.

Serves 6

260g (9¼oz) fresh spinach

8 eggs

175ml (6fl oz) double cream

Preheat the oven to 200°C/fan 180°C/ gas 6, and grease a 20cm diameter pie dish with a little oil or butter. Cook the spinach as you normally would – I bung the whole bag, packaging and all, into the microwave for a minute, piercing the bag a few times first to let the steam out. Place it in a colander to let all the water drain out. Spinach can be very wet when cooked, so use a spoon to press it down and get rid of every last drop.

Once the spinach is dry, spread it out on a chopping board and roughly chop it. Arrange three-quarters of the spinach in the bottom of the pie dish. In a jug, whisk the eggs and mix in the cream. Pour into the dish. Arrange the remaining spinach prettily on top. Bake for 45 minutes, or until a skewer inserted into the centre comes out clean. Eat hot or cold. It will keep for 3-4 days in the fridge.