Go Back
Crustless ham mushroom & spinach quiche
Print

Crustless ham, mushroom & spinach quiche

This crustless quiche with nitrate-free ham can be made in a big tray, cut it in portions, reheated and consumed during the week.
Course Breakfast, Brunch
Cuisine Modern Australian
Keyword crustless quiche, eggs, frittata, gluten free, ham, keto, low carb, mushrooms, paleo, spinach
Total Time 1 hour
Servings 8

Ingredients

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

Instructions

  • 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.