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Recipe: Crustless ham, mushroom & spinach quiche

There’s a new pork stall at the markets. Trunkey’s pigs are not pasture-fed but at least they’re farm-raised with no added hormones or antibiotics. They sell the usual cuts and pork products but the thing that really got my attention was nitrate-free bacon (smoked and plain) and ham. Both contain only three ingredients: pork, water and salt.

Lately we’ve been alternating our meat breakfasts (some kind of minced meat with different veggies and seasonings) with egg-based breakfasts. I make a big tray, cut it in portions and put them in containers so they’re ready to be reheated and consumed during the week. Here’s the recipe for the latest crustless quiche I made with nitrate-free ham.

Crustless ham, mushroom & spinach quiche
Yield: 8 servings

Crustless ham, mushroom & spinach quiche


  • 3 tablespoons ghee or butter
  • 300g good quality ham (preferably nitrate-free)
  • 15 eggs
  • 1 leek
  • 200g mushrooms
  • 1 bunch English spinach
  • salt and pepper


  1. Preheat oven to 180°C.
  2. Chop off the green part and the root of the leek, discard. Split white part in half and wash well. Slice it finely.
  3. Slice mushrooms.
  4. Wash spinach and drain in salad spinner (if you have one. If you don’t, you should!). Chop it coarsely.
  5. Heat 2 tablespoons ghee or butter in a large pan. Add leek and mushrooms, cook for approximately 5 minutes. Add spinach, let it wilt and turn off stove.
  6. Chop ham in 1-centimetre cubes.
  7. Whisk eggs and season with salt and pepper. Mix in the veggies and ham.
  8. Melt the other tablespoon of ghee or butter and grease the bottom of a large Pyrex baking tray. Pour the quiche mixture and bake until set, 40 – 50 minutes.
  9. Cut in portions and serve, or keep in the fridge/freezer for later.


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