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Savoury Custard Recipe

Gary Kingshott shares his recipe for a quiche crossed with a souffle savoury custard.

By lovefood · From Open Recipes · 5 ingredients
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Why it works: Spinach and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 3,400 recipes mention both. Both carry nonanal, which smells fat, citrus. The science ↓

The recipe

4 people
Prep5 min
Cook30 min

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By lovefood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Spinach + peppertop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together3,400 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Cream + cheesetop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together2,649 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cheese + peppertop 9% of all pairs
    Aroma overlapstrong
    Mentioned together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cream + spinachtop 9% of all pairs
    Aroma overlaplow
    Mentioned together1,129 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Cheese + spinachtop 11% of all pairs
    Aroma overlaplow
    Mentioned together630 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the spinach

How well each one fits the dish's main ingredients (cream, egg, cheese, pepper):

  1. Capsicumabout as good a flavor fit
  2. Potatoabout as good a flavor fit
  3. Asparagusabout as good a flavor fit
  4. Spinachthe original

Fit is the average pairing score against cream, egg, cheese, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).