Breakfast quiche recipe for the first day of Spring

It’s spring! Finally. The snow may still be on the ground today, but there’s hope in my heart, friends, when the sun is shining and the day is longer.

I’ve been making these lately because:

Breakfast is the most important meal of the day.

Protein gets you off to a great start.

Summer is coming.

(Forget about the bathing suit, I just want to fit into my jeans again.)

You can make them ahead.

They’re great to have on hand when company comes for the weekend.

Have them for lunch with a salad, no regrets.

Once you’ve made these, you’ll want to try different fillings. Leftover vegetables come to life when combined with different cheeses, cherry tomatoes or sautéed vegetables. Whip up the eggs in a blender—a little flour keeps the eggs from weeping.  If you’re not a fan of ham, you can substitute cooked bacon or just leave it out.  Make the basic custard and pour it over whatever combination of vegetables and cheese that pleases you. (I have omitted salt in the egg mixture because of the ham, so when improvising, be sure to sprinkle some into the custard.)


Crustless quiche recipe

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

1. Heat the oven to 350 degrees. Lightly oil six 1-cup ramekins. (Cooking spray works the best). Have on hand a baking sheet.

2. Grate 1/2  cup of the cheese. Cut the remaining cheese into small cubes.

3. In a large skillet over medium heat, heat the oil. Add the leeks 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, and stir in the cheese cubes.

4. In a blender, pulse the eggs, milk, flour and pepper, until smooth.

5. Set the ramekins on the baking sheet. Divide filling evenly among the ramekins. Pour the egg mixture over the filling and sprinkle with the grated cheese.

6. Bake for 35 to 40 minutes, or until golden. Serve warm or at room temperature.

Happy spring, friends!



Posted on March 20, 2017 .