Crustless Spinach & Ham Quiche | Recipeish | Gustus Vitae
- Yield: Serves 4.
- Time Estimate: 1 hour, including 30 minutes unattended.
- Storage Notes: Delicious right out of the oven, and great served cold the next day too.
- Difficulty: Easy.
Quiche is a perfect anytime dish: lovely served hot for breakfast, delicious cold for lunch, and the French have no qualms digging in for dinner. We like how it's a vehicle for whatever you have on hand - in our case, some leftover ham and spinach. The result is delicious right out of the oven and even better the next day on it's own with a squirt of ketchup, or as part of a larger charcuterie board.
- 5 eggs
- 1/2 White onion
- 2 1/2 Cups shredded cheese (we used 50/50 mozzarella and gruyere)
- 2 Cups spinach
- 2 Tbs French Onion Seasoning
- 1 Full tin Taste of Bordeaux Seasoning
- 1 Bulb of garlic (around 8 cloves)
- 6-10 oz Sliced ham
- 2 Tbs Unsalted butter
- 1 Tbs Extra virgin olive oil
- 3 Tbs Finely grated Parmesan cheese
- Preheat oven to 350F.
- Finely mince onion and garlic, and rinse and spin or pat dry the spinach. Rough chop the ham.
- Bring a large sauce pan up to medium high, and melt butter, then sauté the garlic and onions with the olive oil until translucent - around 5 minutes.
- Add spinach, French Onion Seasoning, and Taste of Bordeaux, and cook down until the spinach reduces in size by a little over a half - another 5 minutes or so. Remove from heat and reserve.
- In a large mixing bowl, whisk eggs, then add shredded cheese, then the spinach mixture, and mix well to combine everything.
- Rub down a 8" pie pan with butter or give it a spray with cooking oil, then pour in the egg mix, coming no higher than 1/2" below the rim.
- Pop in the oven for 25 minutes, remove, add Parmesan, and return for a further 5 minutes to melt the cheese on top.
- Remove from the oven, and allow to cool for a least 10 minutes before serving.
- Pour yourself a fresh cup of coffee, grab a glass of OJ, and enjoy your well deserved breakfast.