Spinach, Ham, and Cheese Crustless Quiche
Prep time: 10 mins | Cook time: 35-40 mins | Servings: 6-8
Ingredients
6 large Eggs
1 cup Heavy cream (or half-and-half for a lighter version)
1 ½ cups Fresh spinach, chopped and sautéed (or 10oz frozen spinach, thawed and squeezed very dry)
1 cup Cooked ham, diced
1 ½ cups Shredded cheese (Swiss, Gruyère, or Monterey Jack work beautifully)
2 Green onions, thinly sliced
½ tsp Salt
¼ tsp Black pepper
¼ tsp Nutmeg (the “secret ingredient” for any spinach/egg dish)
Instructions
Preheat & Prep: Heat your oven to 375°F (190°C). Generously grease a 9-inch pie plate or a round cake pan (like the one in your photo) with butter or cooking spray.
Sauté the Greens: If using fresh spinach, sauté it in a pan with a tiny bit of oil until wilted. Crucial Step: Squeeze out as much liquid as possible from the spinach using a paper towel or colander. This prevents the quiche from becoming watery.
Layer the Fillings: Spread the squeezed spinach, diced ham, and 1 cup of the cheese evenly across the bottom of your prepared pan.
Whisk the Custard: In a medium bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until well combined and slightly frothy.
Assemble: Pour the egg mixture over the fillings in the pan. Use a fork to gently wiggle the ingredients so the egg settles into every nook. Top with the remaining ½ cup of cheese.
Bake: Place in the center of the oven for 35 to 40 minutes. You’re looking for the edges to be set and the top to be a beautiful golden brown, just like your picture.
Rest: Let it sit for at least 10 minutes before slicing. This allows the custard to fully set so you get clean, beautiful wedges.
Tips for Success
The Squeeze: I can’t stress this enough—spinach holds a lot of water. If you don’t squeeze it dry, you’ll end up with a “soup” at the bottom of the pan.
Mix it up: Feel free to swap the ham for crispy bacon or sautéed mushrooms if you want a different flavor profile.