Recipe for crustless ham and cheese quiches

Makes 6

These little quiches forgo the crust, and that makes them appealing from both a preparation and extra-calorie standpoint. They are fairly easy to put together, and once you’ve made them, you’ll want to try different fillings. Leftover vegetables come to life when combined with cheese, cherry tomatoes, or sauteed vegetables. The egg and milk custard here would typically contain salt, but the ham and cheese provide enough saltiness. Serve for breakfast or for a light lunch with salad.

Oil (for the ramekins)
6ounces Gruyere or Emmenthal cheese
1tablespoon olive oil
1large leek (white part only), thinly sliced
cups small ham cubes (from an 8-ounce ham steak)
3cups packed baby spinach leaves (6 ounces)
2cups whole milk
1tablespoon flour
teaspoon black pepper

1. Set the oven at 350 degrees. Lightly oil six 1-cup ramekins. Set them on a rimmed baking sheet.


2. Grate enough of the cheese to make ½ cup. Cut the remaining cheese into small cubes.

3. In a large skillet over medium heat, heat the oil. Add the leek and cook, stirring often, for 5 minutes, or until softened. Add the ham and spinach, and cook for 2 minutes, or until the spinach wilts. Set aside to cool; stir in the cheese cubes. Divide the filling among the ramekins.

Get The Weekender in your inbox:

The Globe's top picks for what to see and do each weekend, in Boston and beyond.

4. In a blender, pulse the eggs, milk, flour, and pepper until smooth. Pour the egg mixture over the filling and sprinkle with grated cheese.

5. Bake for 35 to 40 minutes, or until set and golden. Serve warm or at room temperature.
Sally Pasley Vargas

Sally Pasley Vargas can be reached at [email protected]

0 Comment



Captcha image