Crustless quiche is such an easy thing to make. Decide on your fillings, make a custard, throw it in a pie pan, and bake. It’s the low-carb version of the pasta/rice casserole, and somehow it seems eons fancier, too. If you say “quiche for dinner,” it makes people around you raise their eyebrows, impressed, and “oooh” in approval.
This particular quiche was made from ingredients we had in the freezer – ham, cheese, and spinach – so as long as your freezer is stocked and you keep eggs and milk/cream on hand, this can be a great thing to make when you’ve forgotten to go grocery shopping for an entire week.You don’t have to use ham/spinach/cheese, of course. Any leftover meats or veggies you have lying around will do, and cheese is totally optional.
Leftovers of this quiche also makes a great breakfast, cold or warm.
First, preheat your oven to 350 degrees Fahrenheit.
Then, in a deep pie pan (I actually call mine the quiche pan), layer:
- shredded cheese, any kind
- cubes of ham
- spinach, thawed and drained to get out all extra moisture
- more cheese
- more ham
For the custard, mix together 4 eggs with enough milk or cream to make a total of 2 cups of liquid.
Whisk in 2-3 Tbsp of dijon mustard and white pepper (as much as you prefer. I won’t say “to taste” here because you shouldn’t be tasting those raw eggs.)
Do not add salt! The ham is PLENTY salty enough.
Slowly pour the custard over the layered fillings in your pie pan, and shake gently to make sure all those nooks and crannies are filled.
Bake at 350 for an hour or until there isn’t much liquid when you poke a knife in the middle.
Let sit about 20 minutes to set and cool before cutting to serve.