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)|
|6||ounces Gruyere or Emmenthal cheese|
|1||tablespoon olive oil|
|1||large leek (white part only), thinly sliced|
|1½||cups small ham cubes (from an 8-ounce ham steak)|
|3||cups packed baby spinach leaves (6 ounces)|
|2||cups whole milk|
|⅛||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.
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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