With the price of meat constantly rising and eggs still relatively cheap, there’s never been a better time to start incorporating more of them into your meal plans. Fortunately, that doesn’t have to mean a daily dose of egg and soldiers for dinner, especially when there are so many different ways to cook them, like this nyonya-style crustless (cooked in a deep fryer or oven) quiche. curry.
Nyonya-style curry with egg, peas and potatoes pictured above)
Living with my boyfriend, who is half Malaysian, has brought endless variety to our weekly meals. This is our version of the curry that her Malaysian mother used to make when she was growing up: slightly spicy and full of flavour, as well as boiled eggs, peas and potatoes. It’s a combination I could never have dreamed of, and I’m so grateful every time it’s on my plate.
It serves 4
Homework 10 minutes
Cook 40 minutes
3 tablespoons garlic infused oil
3 potatoespeeled and cut into the shape of a roast potato
2 carrotspeeled and cut into 2½ cm pieces
50 g of leekvery finely chopped
1x 400g tin coconut milk
300 ml gluten-free vegetable broth
6-8 hard-boiled eggsbare
100 g of frozen peas
Cooked sticky riceserve
A handful of green onionschopped up
For the curry paste
2½ tablespoons mild curry powder
2 tablespoons gluten-free soy sauce
1 teaspoon dried chili flakes
1 tablespoon cornmeal
Mix all the curry paste ingredients in a small bowl with three tablespoons of water until well combined.
Put a large saucepan with a lid over low heat and add the oil. Once hot, add the curry paste and sauté for a minute or two, until fragrant.
Add the potatoes, carrots, and leek, followed by the coconut milk and broth, stir well, then bring to a boil. Reduce heat to a simmer, cover and let cook for 30-40 minutes.
Remove the lid and continue to simmer for about 10 more minutes, until the sauce thickens. Add the peeled boiled eggs and frozen peas, replace the lid and simmer for another five minutes.
Serve with sticky rice and sprinkle each serving with chopped green scallions.
Quiche without crust for fryer (or oven)
Not to be confused with an omelet, a crustless quiche is a lighter, quicker, and easier version of the classic pie we all love. It’s creamy and packed with cheese and bacon punches, with bursts of tomato in every bite.
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It serves 4
Homework 5 minutes
Cook 15 minutes
50 g striped bacon (I used smoked), chopped
200ml double cream
Salt and pepper
50g cheddar cheese, grated
1½ tablespoon cream cheese
6 cherry tomatoes, half reduced
A handful of spinach chopped up
Fry the bacon until crisp, either on the hob in a skillet or in a deep fryer at 190°C, for five to seven minutes, then allow to cool.
Once the bacon is cool, mix it in a bowl with all the other ingredients.
Heat fryer to 160°C and lightly grease a 20-23cm pie pan or pie pan that will fit in the fryer. (If your air fryer is smaller, you can make four individual crustless quiches on smaller plates.)
Pour the mixture into the dish and bake for 12-15 minutes (or 10-12 minutes for the little ones). It should be lovely and golden and well cooked. If you prefer to use the oven, bake at 200C (180C fan)/390F/gas 6 for 25 minutes.
Cut and serve with a salad.
Becky Excell is the author of Quick and Easy Gluten Free (Quadrille, £20). To order a copy for £17.40 go to guardianbookshop.com