Serves 4
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  1. Preheat the oven to 200°C/fan 180°C/ gas mark 6.
  2. Put the crackers in a food processor and blend into fine crumbs. Add the butter and one egg, then pulse to combine.
  3. Tip into a 23cm tart tin and press into the base and sides of the tin with the back of a spoon. Making sure it is compacted.
  4. Line with greaseproof paper, fill with baking beans and bake for 15 mins.
  5. Take out of the oven and carefully remove the greaseproof paper and baking beans.
  6. Brush all over with the egg white, bake for another five minutes, then set aside.
  7. Reduce the oven to 170°C/fan 150°C/ gas mark 3.
  8. Whisk the remaining eggs, cream and milk together, season with salt and black pepper.
  9. Mix in the cheese, pour into the tin and add the vegetables. Bake for 40 minutes, until set.
  10. Leave to cool for 30 mins, serve with your salad of choice.

Nutrition Facts

Per serving: 501kcals, 19.5g fat (19.5g saturated), 34.2g carbs (4g sugars), 16g protein, 2.2g fibre, 0.306g sodium