"Magic" or Crustless Quiche
Katherine of Rufus' Food and Spirits Guide recently posted a crustless broccoli quiche on their blog which reminded me that I had some leftover thawed spinach to use up so I made one of several "magic" pie recipes lurking on my hard drive with the ingredients I had on hand.
The recipe is pretty low fat as I used 2% milk instead of cream or half and half and I left out the butter though there was about a tsp of the oil used to fry the onions in the heaping tablespoonful I used from my freezer.
Spinach and Ham "Magic" or Crustless Quiche - serves 6
1 cup cooked, diced off the bone, ham
1 cup grated old Cheddar cheese plus a bit more if you really like cheddar
1/2 package (150 gm) thawed, frozen spinach (squeeze out as much water as possible)
2 tablespoons butter, melted
4 eggs, beaten
1-2 tbsp caramelized onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups 2% milk** (see below)
1 tsp mustard powder
Preheat oven to 350 degrees F (175 degrees C). Lightly butter or oil a 9 inch pie pan or spray pan with Pam.
Combine eggs, butter, caramelized onions, salt, flour, mustard powder and milk; whisk together until smooth; pour into pie pan.
Break up the spinach and scatter over the surface of the mixture in the pan. Scatter cheese and ham evenly over the mixture.
Bake in preheated oven for 35 minutes, until set. Run a knife around the edge of the pan and let sit about 5 minutes before cutting and serving. May be served hot or cold.
PS: ** I was looking at another recipe on the same page and only ended up using 1 cup of milk. The quiche set after 30 minutes as a result. It was still excellent though perhaps a bit firmer than expected. Will use the full amount next time.
The recipe is pretty low fat as I used 2% milk instead of cream or half and half and I left out the butter though there was about a tsp of the oil used to fry the onions in the heaping tablespoonful I used from my freezer.
Spinach and Ham "Magic" or Crustless Quiche - serves 6
1 cup cooked, diced off the bone, ham
1 cup grated old Cheddar cheese plus a bit more if you really like cheddar
1/2 package (150 gm) thawed, frozen spinach (squeeze out as much water as possible)
2 tablespoons butter, melted
4 eggs, beaten
1-2 tbsp caramelized onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups 2% milk** (see below)
1 tsp mustard powder
Preheat oven to 350 degrees F (175 degrees C). Lightly butter or oil a 9 inch pie pan or spray pan with Pam.
Combine eggs, butter, caramelized onions, salt, flour, mustard powder and milk; whisk together until smooth; pour into pie pan.
Break up the spinach and scatter over the surface of the mixture in the pan. Scatter cheese and ham evenly over the mixture.
Bake in preheated oven for 35 minutes, until set. Run a knife around the edge of the pan and let sit about 5 minutes before cutting and serving. May be served hot or cold.
PS: ** I was looking at another recipe on the same page and only ended up using 1 cup of milk. The quiche set after 30 minutes as a result. It was still excellent though perhaps a bit firmer than expected. Will use the full amount next time.