Have I mentioned that I’m not a big breakfast person? Not that I don’t like it, I’m just usually running out the door and don’t have time or don’t think to grab anything during the week. I know J wants to beat me over the head every time he hears that I didn’t eat breakfast, but at least on the weekends I usually make something besides cereal for us to start the day with, right? That counts for something! And of all the things I’ve made, I’m pretty sure that this is his favorite so far. A crustless quiche, chock full of ham, spinach, and cheese.
The original recipe called for ham and green onions, which was also good, but the spinach gives it a little extra vitamins and nutrition. I’m not really one to memorize recipes or “know them by heart”…I like to look at the recipes for things I may have made a dozen times, just to be sure I don’t screw it up. But this one…this one I stopped using the recipe for pretty quickly. It only has a few ingredients and the process is pretty easy. And even though I haven’t tried any variations just yet, you could sub another protein and veggie very easily. Sausage and broccoli would be good, I bet!
I love the Sausage Cranberry Quiche I make around the holidays, but J was not so much a fan. For one, it had crust. And two, he didn’t love the cranberries in it. Well, guess that leaves more of that for me then and I’ll just stick to making this crustless variation for him. I’ve made it at least a dozen times but I could never manage to get a photo before someone was digging into it. I wonder who that could be? A little gremlin perhaps.
The preparation is a snap, but the cooking/cooling process does take a bit (45 minutes to cool, 30 to cool), but believe me, it’s worth the time and you can always make it the night before and reheat in the morning. It reheats very well! And I’d rather do that than wake up two hours early on a Sunday morning to make it before getting ready and going to church. I’m just sayin’. I like my sleep.
But whether you make this ahead or eat it fresh (and cooled) from the oven, it’s a fantastic breakfast or brunch dish and you won’t be disappointed.
Crustless Ham & Spinach Quiche
Adapted from Today’s Parent
Ingredients
- Cooking spray
- 8 oz cubed ham
- 6 oz Monterrey Jack Cheese
- 1 cup baby spinach leaves, torn
- 2 Tbsp all purpose or white whole wheat flour
- 3 large eggs
- 3/4 cup whipping cream
- 3/4 cup whole milk
Preparation
- Preheat oven to 350 degrees F, spray a 9-nch pie plate with cooking spray and set it on a baking sheet.
- In a medium bowl combine the cubed ham, cheese and spinach. Sprinkle the flour on top and toss or stir to coat. Scoop the mixture into the pie place and set aside.
- In the same bowl whisk the eggs, then add the whipping cream and milk and whisk again until well combined. Pour the egg mixture into the pie plate and use a fork to distribute ingredients evenly.
- Bake for about 45 minutes, or until the top is a light golden brown. The egg won’t be fully firm, but will set up as it cools down.
- Let stand for at least 30 min before slicing and serving. Serve slightly warm or at room temperature.
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