Crustless Egg and Ham Quiche

This easy main dish is lighter than a conventional quiche, still packed with satisfying flavour.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 package / 300 g	frozen chopped spinach, thawed
1 cup / 250 ml	finely diced ham
1/2 cup / 125 ml	shredded low-fat Swiss cheese
1/4 cup / 50 ml	grated Parmesan cheese
1 cup / 250 g	Egg Creations Whole Eggs Original, well shaken
1/2 cup / 125 ml	milk
1/2 cup / 125 ml	low-fat sour cream
1/2 tsp / 2 ml	each salt and pepper
1/4 tsp / 1 ml	grated nutmeg

Preheat oven to 350°F (180°C).
Squeeze all moisture from spinach and place in bowl. Toss with ham, Swiss and Parmesan cheeses. Spread evenly on bottom of greased 9-inch (23 cm) glass pie plate.
Whisk together liquid eggs, milk, sour cream, salt, pepper and nutmeg. Pour over spinach mixture. Place pie plate on rimmed baking sheet.
Bake for 50 to 55 minutes or until set around edges but still softly set in the centre.

For gluten-free: use gluten-free ham, and if using pre-packaged shredded or grated cheeses choose ones that are gluten-free.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For super creamy scrambled eggs, use a double boiler. It will take longer but they are worth the wait.