Monday, April 20, 2015

Crustless Ham and Spring Greens Quiche

One of the great things about quiche (egg bake for the manly) is that you can put just about anything in it.  Having an abundance of wild spring greens makes an easy quiche. We gave up on the crust for quiche a long time ago for two reasons, the unneeded extra carbs and never having crusts readily available when we needed them.  Eggs are easy, crusts are not!  Once I discovered that if you put some cheese at the bottom of the pan it makes its own crust, that was the end of store bought crusts.  This is particularly good served with green Tabasco sauce!

Crustless Ham and Spring Greens Quiche


8 eggs
1/3 cup milk
2 cups cheese (8 oz)
package of diced ham (or pint of canned ham drained)
1/2 onion diced fine
1 cup of chopped spring greens (sorrel, dock, garlic chives, dandelion greens, etc.)
Herbs of choice for seasoning (I used dehydrated ground ivy)


Preheat oven to 350 degrees.

Grease pie plate.  Add 1/3 of the cheese to the bottom.  Layer ham, onion and greens.

In a separate bowl, mix milk and eggs.  Pour over pie ingredients. 
Top with remaining cheese.  Sprinkle with herbs.
Bake for 45-50 minutes until firm.

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