With the price of meat ever increasing and eggs still being 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, such as this crustless quiche (cooked either in an air fryer or oven) and nyonya-style curry.
Nyonya-style curry with egg, peas and potatoes pictured top)
Living with my boyfriend, who is half Malaysian, has brought endless variety to our weekly meals. This is our version of the curry his Malaysian mum used to make during his childhood – it’s mildly spicy and packed with flavour, as well as with 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.
Serves 4
Prep 10 min
Cook 40 min
3 tbsp garlic-infused oil
3 potatoes, peeled and cut into roast potato-like shapes
2 carrots, peeled and cut into 2½cm chunks
50g leek, finely chopped
1 x 400g can coconut milk
300ml gluten-free vegetable stock
6-8 hard-boiled eggs, peeled
100g frozen peas
Cooked sticky rice, to serve
A handful of spring onion greens, chopped
For the curry paste
2½ tbsp mild curry powder
2 tbsp gluten-free soy sauce
1 tsp dried chilli flakes
1 tbsp cornflour
Mix all the curry paste ingredients in a small bowl with three tablespoons of water until well combined.
Put a large, lidded casserole dish on a low heat and add the oil. Once it’s hot, add the curry paste and stir-fry for one or two minutes, until fragrant.
Add the potatoes, carrots and leek, followed by the coconut milk and stock, give everything a good stir, then bring to a boil. Turn down to a simmer, cover and leave to cook for 30-40 minutes.
Take off the lid and continue to simmer for about 10 minutes more, until the sauce thickens. Add the peeled boiled eggs and frozen peas, pop the lid back on and simmer for a further five minutes.
Serve with sticky rice and sprinkle each serving with chopped spring onion greens.
Air fryer (or oven) crustless quiche
Not to be confused with an omelette, a crustless quiche is a lighter, quicker and easier version of the classic tart we all love. It’s creamy and packed with punches of cheese and bacon, with bursts of tomato in every bite.
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Serves 4
Prep 5 min
Cook 15 min
50g streaky bacon (I used smoked), chopped
3 eggs
200ml double cream
Salt and pepper
50g cheddar, grated
1½ tbsp cream cheese
6 cherry tomatoes, halved
A handful of spinach, chopped
Fry the bacon until crisp, either on the hob in a frying pan, or in an air fryer set to 190C, for five to seven minutes, then leave to cool.
Once the bacon is cool, mix it in a bowl with all the other ingredients.
Heat the air fryer to 160C and lightly grease a 20-23cm pie dish or cake tin that fits into the air fryer. (If your air fryer is smaller, you could make four individual crustless quiches in smaller dishes.)
Pour the mix into the dish and bake for 12-15 minutes (or 10-12 minutes for smaller ones). It should be lovely and golden and cooked through. If you prefer to use the oven, bake at 200C (180C fan)/390F/gas 6 for 25 minutes.
Slice and serve with a side salad.
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Becky Excell is the author of Quick and Easy Gluten Free (Quadrille, £20). To order a copy for £17.40, go to guardianbookshop.com
