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.
Yield: 8 servings
- 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
- Preheat oven to 180°C.
- Chop off the green part and the root of the leek, discard. Split white part in half and wash well. Slice it finely.
- Slice mushrooms.
- Wash spinach and drain in salad spinner (if you have one. If you don’t, you should!). Chop it coarsely.
- 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.
- Chop ham in 1-centimetre cubes.
- Whisk eggs and season with salt and pepper. Mix in the veggies and ham.
- 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.
- Cut in portions and serve, or keep in the fridge/freezer for later.