Savoury custard recipe

• 1 pint (0.6l) Whipping cream.
• 5 Free range eggs
• 200 g (7.1oz) Suffolk Shipcord cheese (or similar strong cheese)
• 200 g (7.1oz) Spinach
• 1 pinch Salt & cayenne pepper

1. Boil cream and let cool down to room temperature.
2. Whisk eggs, then mix with the rest of ingredients.
3. Pour into buttered oven proof dish, at least 2 inches deep.
4. Place in pre heated oven at 150c for 20 to 30 mins.
5. When cooked it should feel slightly firm to the touch.
6. Serve with warm oatmeal soda bread and mixed green salad.

whipping cream, range eggs, cheese, spinach, salt

Taken from www.lovefood.com/guide/recipes/11780/gary-kingshotts-savoury-custard (may not work)