Brunch Week: Green Eggs and Ham Crustless Quiche
How are you? It’s been such a long time since I’ve seen you. I don’t even know what you’re up to these days? Is it still all eggs Bennie and blueberry pancakes? Or has some new dish replaced all that? I’ve heard rumours of Cuban brunches and charcuterie/egg mash ups. It all sounds very exciting. But none of it is enough to lure me to you these days. Which is better for both of us, really. You know how Julian won’t sit at the table for more than two minutes and Esme needs to eat breakfast by 8 a.m. It just wouldn’t be like the old days where we could spend hours over coffee and a newspaper. Sigh.
When I’m really missing you I make something brunch-ish at home. This was one of those weekends. I based this recipe on one I found on good old Epicurious. I lightened it up a bit by substituting milk for heavy cream. Which was a good move since all four of my eggs turned out to be double yolkers! And I added spinach, of course, for colour.
It turned out really well. Of course, I missed the quiet bustle of the morning crowd and someone else washing the dishes. And we still ate at 8 a.m.
Don’t worry, brunch, we’ll be together again. One of these days….
Green Eggs and Ham Crustless Quiche
2 handfuls baby spinach, trimmed and washed
1 onion, diced
1 cup ham, diced
1 1/2 Tbsp fine breadcrumbs (I used panko because that’s what I’ve got!)
2 bits of butter
2 cups milk
1 1/2 cup grated cheese (I used mix of fontina and cheddar)
salt and pepper to taste – easy on the salt, ham has plenty!
Preheat oven to 425 degrees
Steam the spinach for just a couple of minutes, until it wilts. Drain and either blend it or do as I did and mash it with the back of a fork. I did this step the night before and didn’t want the blender waking anyone up.
Sautee the onions and ham in a bit of butter for about five minutes, until the onions are soft and it all smells amazing. Remove from heat.
Butter your dish with the other bit of butter. I have a beautiful, heavy dish meant for Clafoutis (a French custard and stone fruit pie) that I love for quiche but any pie plate will do. Sprinkle breadcrumbs or panko across the bottom.
Spread the onion and ham mixture across the dish. Sprinkle the grated cheese evenly across the onions and ham.
Whisk the eggs and milk together. Stir in the pureed spinach and mix well. Add salt and pepper if you like. Gently pour the egg mixture over the pie. It will just cover the fillings.
Place in a hot oven for 20 to 25 minutes until set. Allow to cool for a few minutes before slicing.
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