11/19/2011

Crustless Quiche

Fresh spinach, greens and green onions from the cold frame.

Last night I looked in the cold frame for some ideas for supper. What I really wanted was turkey and dressing. That's about my favorite meal of the year, a turkey big enough to have lots and lots of leftovers. Turkey pot pie. Turkey sandwiches. Turkey hash. And finally, turkey soup from the bones.

But... it's not Thanksgiving yet and I wasn't going to cook a turkey just for supper for the 3 of us. So, back to the cold frame search. I chose a colander full of spinach, I had some ham in the refrigerator, I'd make a quiche. Barbara and Josh both like quiche.

One of my medicines (Cyclosporine), which is one of the anti-rejection drugs I have to take in order to keep my kidney, has pushed me to the border of type 2 diabetes. What that means, if you don't know about such things, is to get extra exercise and eat little or no white foods. Why white, you may wonder? White foods include bread, pasta, potatoes, rice, sugar, pastries, and yes, pie crust. I can eat a small amount, but the less I eat, the better for my health and quitting the anti-rejection drugs isn't an option. So I decided to make a no-crust quiche. I've done it before but I never write the recipe down. Maybe if I put it here, I'll remember for next time.

I started with 6 cups of fresh spinach leaves and put them in a glass bowl in the microwave. I pushed the "vegetables" button and let the microwave wilt the greens. While the microwave was doing its work I chopped a heaping tablespoon of onions and about half that amount of chives. Green onions work just as well. When the spinach was wilted, I drained the liquid and set it aside.

In a bowl I beat 4 eggs and added 1 large can of evaporated milk. I added a tablespoon of cooking sherry and about 1/4 teaspoon of hot sauce. Next I grated 1/2 cup cheddar cheese and mixed it in.

I preheated the oven to 350 degrees F. I have a favorite clay, deep dish pie pan from Hess Pottery (you may remember my earlier postings about them at the Reeds Spring Farmers Market; they've had national publicity for their perfect-baking pie pans) and sprayed it heavily with olive oi. I put a layer of already cooked and coarsely chopped bacon - 3 slices in all. On top of that I spread the wilted spinach leaves. I poured in the egg/milk and cheddar mixture and added 1 cup of diced ham and stirred in around slightly.
Tom Hess' pie plates bake perfectly on the bottom of the plate better than any others I've found.

The quiche baked for about 40 minutes then I checked to see if it was done by inserting a knife blade in the center. It needed to cook another 5 minutes, then I let it set for about 10 minutes while I got a salad ready - also from the cold frame.

And there it is, no crust quiche, easy and out of the garden. Here's the list of ingredients in case you missed them in the text:
See, it really doesn't need a crust.

No-Crust Ham and Spinach Quiche

6 cups fresh spinach, wilted and drained (or you can substitute 1 1/2 cups frozen, thawed and drained)
4 eggs
1 can evaporated milk
1/2 cup shredded cheddar cheese
3 slices cooked and cut up bacon
1 cup diced ham
1 tablespoon cooking sherry or brandy
1/4 teaspoon any brand hot sauce
1 to 1 1/2 tablespoons green onions
Salt and pepper to taste
A pretty healthy dish. Spinach, onions and eggs, all came from right here on the farm.

4 comments:

Anonymous said...

Sounds terrific! This will be a recipe I'll definitly try this weekend!
Mel Boone

Sharon Lovejoy said...

What a great and simple recipe. I like it and I really LOVE that pottery pie plate. Should I put it on my Christmas list? I'd rather have that than jewelry.

Love you,

S

Jim Long said...

Yes, put it on your Christmas wish list! They are the best baking dishes I've ever found. The bottom crust gets done!

Anonymous said...

Please more of that quiche without crust. It was SO good! B.