Golden Lemon Spinach Crumpet Bake with Dill Yogurt

Golden Lemon Spinach Crumpet Bake with Dill Yogurt 🍋🌿 This is a cosy savoury bake built from simple crumpets, lemony spinach and a light egg-yogurt custard. The crumpets soak up the custard underneath but keep crisp golden tops, so every square has a soft middle, a toasted edge and a cool dill yogurt finish. It works beautifully for brunch, lunch prep or a breakfast-for-dinner tray with a salad on the side. ✨ Yield: 6 generous squares Time: 20 minutes prep, 28-34 minutes baking, 8 minutes resting Ingredients For the crumpet bake: - 6 plain crumpets, halved horizontally or torn into large pieces - 220 g baby spinach - 4 scallions, thinly sliced - 2 garlic cloves, finely grated - 1 tablespoon olive oil, plus more for the baking dish - 1 teaspoon lemon zest - 1 tablespoon lemon juice - 4 large eggs - 1/2 cup Greek yogurt - 1/2 cup milk - 1 teaspoon Dijon mustard - 80 g mature cheddar, finely grated - 2 tablespoons chopped dill - 1/2 teaspoon fine salt - 1/4 teaspoon black pepper - Pinch of chili flakes, optional For the dill yogurt: - 3/4 cup Greek yogurt - 2 tablespoons chopped dill - 1 tablespoon lemon juice - 1 teaspoon lemon zest - 1 teaspoon olive oil - 1/2 teaspoon Dijon mustard - Pinch of salt - Black pepper, to taste Method 1. Heat the oven to 190C / 375F. Brush a medium baking dish with olive oil. Lightly toast the crumpet pieces for 3-4 minutes, just until the tops feel dry and a little crisp. This helps them keep texture after the custard goes in. 2. Wilt the greens. Warm 1 tablespoon olive oil in a pan, add the scallions and cook for 1 minute. Add spinach, garlic, lemon zest, lemon juice, salt and pepper. Toss just until the spinach collapses, then squeeze out or spoon off excess liquid so the bake does not turn watery. 3. Make the custard. In a bowl, whisk eggs, Greek yogurt, milk, Dijon, half the cheddar, chopped dill, salt, pepper and chili flakes if using. It should look loose and pourable, with small yogurt speckles fine. 4. Assemble. Scatter half the spinach mixture into the dish. Nestle in the crumpet pieces with the cut sides catching some greens and custard. Tuck the remaining spinach between the crumpets, then pour the custard slowly over everything. Press gently so the lower crumpet edges soak while the tops remain visible. Sprinkle over the remaining cheddar. 5. Bake for 28-34 minutes, until puffed at the edges, golden on top and just set in the centre. A small wobble is fine; wet custard is not. If the top browns too quickly, cover loosely for the final few minutes. 6. Rest for 8 minutes before cutting. The rest lets the custard settle, so the bake slices neatly into squares instead of spilling. 7. Stir the dill yogurt. Mix Greek yogurt, dill, lemon juice, lemon zest, olive oil, Dijon, salt and pepper. Taste for brightness; it should be cool, tangy and herby. 8. Serve warm or room temperature with spoonfuls of dill yogurt, extra dill, lemon wedges and a crisp cucumber or tomato salad. 🥗 Serving and storage tips - Best texture: warm from the oven after a short rest, with yogurt added at the table. - Make ahead: assemble the spinach and custard separately, then bake fresh. - Leftovers: chill covered for up to 2 days and rewarm at 180C / 350F for 8-10 minutes. Keep the dill yogurt separate. - Good with: cucumber salad, cherry tomatoes, pickled onions or smoked salmon if you want a non-vegetarian brunch plate. Save this one for an easy golden brunch bake with crisp tops and a bright herby finish. Tasteloom.club 💚