Crustless cheese quiche

They’re quick, they’re easy and most of the ingredients are already in your store cupboard. We take the pain out of weeknight cooking.

Serves: 4
Preparation time: 10 minutes
Baking time: 30 minutes
Oven temperature: 180°C

• 60ml butter
• 60ml flour
• 150ml milk
• 5 large eggs, beaten
• 250g smooth cottage cheese
• 2,5ml Dijon mustard
• 2,5ml baking powder
• 100g Gruyère or mature Cheddar cheese, grated
• 5 spring onions, finely sliced
• 30ml grated Parmesan to serve
• rocket, to serve

1 Melt the butter in a pan. Add the flour and stir to form a roux. Remove from the heat and add the milk a little at a time, stirring well to form a very thick white sauce. Return to the heat and cook, stirring continuously, for five minutes. Remove from the heat and stir to cool for five minutes.

2 In a separate bowl, mix the eggs, cottage cheese, mustard and baking powder together. Season to taste.

3 Stir the egg mixture into the white sauce with the Gruyère or Cheddar and onions. Pour into a greased ovenproof dish and bake in a preheated oven for 30 minutes or until golden and the centre is cooked. Sprinkle over the Parmesan while still hot. Rest for 10 minutes. Serve with rocket.