SHOPPING LIST: Cooking Skills: Eggs 2, Chapter 4 (Savoury Custards)

Eggs: the four recipes use 9 medium eggs and the experiments use about 12 more (2 test batches). The pastry uses a little extra beaten egg, if you seal the case.
Choose Lion-marked eggs.

Savoury bread pudding (4 portions)
[ ] 4 slices day-old bread, torn into pieces
[ ] 100 g mature Cheddar, grated
[ ] 2 spring onions, sliced
[ ] 1 tsp wholegrain mustard
[ ] 3 medium eggs
[ ] 300 ml semi-skimmed milk
[ ] Pinch of salt and pepper
[ ] A little butter, for greasing
    Cupboard check: salt and pepper, butter, for greasing are probably already at home.

Simple shortcrust pastry case (1 portion)
[ ] 150 g plain flour, plus extra for rolling
[ ] 75 g cold butter, cubed
[ ] 2 tbsp cold water
[ ] Pinch of salt
    Cupboard check: salt are probably already at home.

Quiche Lorraine-style (5 portions)
[ ] 1 blind-baked 20 cm shortcrust case (above)
[ ] 150 g smoked bacon lardons or chopped back bacon
[ ] 1 small onion, finely chopped
[ ] 50 g Gruyère or mature Cheddar, grated
[ ] 3 medium eggs
[ ] 150 ml semi-skimmed milk
[ ] 150 ml single cream
[ ] Pinch of salt, pepper and nutmeg
    Cupboard check: salt, pepper and nutmeg are probably already at home.

Spinach and cheese quiche (5 portions)
[ ] 1 blind-baked 20 cm shortcrust case (above)
[ ] 200 g fresh spinach
[ ] 1 small onion, finely chopped
[ ] 1 tsp olive oil
[ ] 60 g feta or mature Cheddar, crumbled or grated
[ ] 3 medium eggs
[ ] 200 ml semi-skimmed milk
[ ] 100 ml single cream
[ ] Pinch of salt, pepper and nutmeg
    Cupboard check: salt, pepper and nutmeg are probably already at home.