Caramelized Leek & Cheddar Crustless Quiche

Slice 300g raw leeks in half lengthwise, wash thoroughly under cold running water to remove any trapped soil, then slice crosswise into 0.5cm half-moons.

Mince 2 cloves of raw garlic, finely chop 10g fresh chives, and grate 100g mature cheddar cheese from the block.

Melt 15g unsalted butter in a medium frying pan over medium-low heat. Add the sliced leeks and 1/2 tsp salt immediately to help draw out moisture.

Cook the leeks slowly, stirring frequently, for 15 to 20 minutes until they are very soft, translucent, and sweet, ensuring they do not scorch.

Add the 2 minced garlic cloves and stripped leaves from 3 sprigs of fresh thyme to the pan. Cook for 2 minutes until highly fragrant.

Add 50g raw baby spinach to the pan and stir for 1 minute until just wilted. Remove the pan from the heat and set aside to cool slightly.

Preheat your oven to 180C. Use 1 tsp cooking oil to grease a 20cm round baking dish.

In a medium mixing bowl, whisk together 4 large raw eggs, 120ml whole milk, 60ml double cream, 1/8 tsp ground nutmeg, 1/4 tsp salt, and 1/4 tsp black pepper until completely smooth and lightly frothy.

Spread the cooled caramelized leek and spinach mixture evenly across the bottom of the greased baking dish.

Sprinkle 100g grated mature cheddar cheese and 10g chopped chives evenly over the vegetable layer.

Pour the egg and cream mixture slowly over the vegetables and cheese, then gently tap the dish on the counter to release any trapped air bubbles.

Bake in the preheated oven at 180C for 30 to 35 minutes, until the edges are golden and set, and the center has a very slight, gentle jiggle.

Remove from the oven and let rest for 10 minutes to allow the custard to set completely before slicing and serving.