Wednesday, January 29, 2014

Recipe - Crustless Quiche

Long time, no blog, right?

Yeah, well January has been very January-ish around these parts.  We've all been healthy and all that. We've had more than our usual snowfall, which the kids have been enjoying this winter.  So where have I been?  Nowhere.  Just not posting.

Well here's a little something for you guys - a recipe!  I don't post recipes that often and that's really because I don't come up with them on my own.  I do modify recipes to make them suit our preferences or make them lighter or something.  Today's recipe, though, is one of my go-to low carb recipes.  We don't always eat low carb, but when we do, I usually make this.  It's very tasty.
Crustless Quiche (and I apologize for the slightly blurry pics - phone issues)




1 yellow onion
1 package frozen chopped spinach (thawed and all water squeezed out)
6-ish oz of swiss cheese
1 small-ish ham steak (any flavor)
6-8 eggs
heavy cream/light cream/half & half...your preference
Salt, pepper, thyme, nutmeg
Butter

Do ahead - caramelize your onions.  I usually slice & cook a whole bunch of onions and keep them in the fridge to use during the week.  Here's how:  slice up a bunch of onions and put them in a nonstick skillet on low heat with butter & olive oil.  Cook a loooooong time, stirring often.  They are done when the are soft & brown.  And they smell amazing.

On to the quiche!

Preheat the oven to about 375 and liberally grease your pie dish with butter (salted or unsalted, doesn't matter).

Cube up your ham steak and cook in a skillet on medium heat until warm through.  This isn't strictly necessary, but I like the way the juices of the ham taste when they sizzle up, so I do it :)  If you don't have ham steak, you can use deli ham, sliced up into small pieces.  Or you could opt for a different meat (bacon, sausage..) or leave it out.  I like it, so in it goes.

Shred your cheese into a mixing bowl, add ham, some onions (about a quarter cup cooked), and the thawed spinach.  Stir it up until all the ingredients are well combined.  Pour into the prepared pie dish.  




Using the same bowl, beat your eggs (I say 6-8 because who knows how many you have on hand and how you like it).  Add in cream/half & half and beat until it looks a nice pale yellow.  You can add more or less.  I'm not being exact here, which might frustrate some, but I don't measure when I do this.  Then crank in some pepper, add salt (like 1/4 tbsp - the ham is plenty salty), thyme & nutmeg (about 1/4 tsp each) and beat again.  Pour the egg mixture over the spinach/ham mixture in the pie plate.  If it looks like it will overflow, STOP.  Put the pie plate in the oven (on a cookie sheet if you're worried about splatter or overflow) and bake for about 35-40 minutes, or until the thing sets.  When you give it  a wiggle, it shouldn't really jiggle.




I like to let it sit & cool for about 10 minutes before serving.

Eat for breakfast, lunch or dinner!

YUM!
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4 comments:

  1. We love crustless quiche Va-geen-ya!

    ReplyDelete
  2. On the menu tonight....crustless quiche!

    ReplyDelete
  3. And tonight...crustless quiche! Judging by this comment section it is a december tradition at the ol' bogan household :)

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  4. This is my annual crustless quiche fall check in. Hope the Places are well!

    ReplyDelete

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