Ham, Spinach, Goat Cheese, and Bell Pepper Quiche

Wednesday, February 13, 2013

Ham, Spinach, & Goat Cheese Quiche

I love quiche. And I honestly don’t see the point of putting a crust on a quiche. Don’t get me wrong, I love pie crust, but I just think it gets in the way of a great quiche. Plus, by skipping the pie crust, a quiche becomes as easy to make as making scrambled eggs.

This is the third quiche that I’ve posted on here. And I think it’s my favorite. In all honesty, it’s no surprise since it’s really a combination of the previous two recipes. Hubby was extremely excited that the recipe made two quiches so he could eat the leftovers all week long.

You could really use any combination of meat, vegetables, and cheese that you like or have on hand. I love using red bell peppers in quich (or anything, really). They’re full of flavor and brighten up any dish.

One Year Ago: The Publick House Mac and Cheese and Salted Caramel Pecan Brownies
Two Years Ago: Chocolate Hazelnut Baklava
Three Years Ago: Two Potato Chowder
Four Years Ago: Smashed Chickpea Salad
Five Years Ago: Lemon Cupcakes

Ham, Spinach, Goat Cheese, and Bell Pepper Quiche

Yield: Two 9" Quiches

Ingredients:

1 Tbsp butter
1 medium onion, diced
4 cloves garlic
1 10 oz package chopped frozen spinach, defrosted and drained
Two 8 oz packages diced ham (or 16 oz leftover ham, diced)
2 bell peppers
6 eggs
3/4 cup milk
6 oz plain greek yogurt
1/4 tsp freshly ground nutmeg
salt and pepper to taste
1/4 cup shredded cheese (such as Gruyere)
1/4 cup crumbled goat cheese (or other cheese of your preference)

Directions:

Preheat oven to 375F. Lightly grease two pie plates.

Melt the butter over medium heat in a large skillet or dutch oven. Add onion and garlic and cook until fragrant, about 5 minutes. Add the ham and spinach. Cook until heated through, another 5 minutes. Add the bell peppers and cook for 2 minutes. Remove from heat.

In a large bowl, whisk together the eggs, milk, yogurt, nutmeg, salt, and pepper. Stir in the cheeses.

Add the vegetable mixture to the egg mixture and stir to combine.

Divide into two pie plates. Bake for 40 minutes or until set.

Breakfast

5 comments »

9 Responses to “Goat Cheese and Sundried Tomato Appetizers”

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1

Joelen — April 8, 2009 at 12:56 pm

These look amazing and what a great entry to this month’s Tasty Tools! Thanks for your submission! 🙂
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2

Melissa — April 8, 2009 at 2:14 pm

Ooohhh….I love sun dried tomatoes & goat cheese, I’ll have to try these.
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3

Amy Kingman — April 8, 2009 at 2:45 pm

Wow! Delicious!!!! I’m totally gonna have to make these!
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4

Mermaid Sweets — April 8, 2009 at 7:30 pm

I am a sucker for sundried tomatoes and basil. And I host a lot and this looks like a great app to have. Thanks,
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5

Stephanie Wagner — April 9, 2009 at 1:26 am

These look cute and delish! You’ve turned me into a big fan of goat cheese. So mild and tasty!
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6

Jen — April 9, 2009 at 1:56 am

So glad you’re starting to like goat cheese Steph – I live on it since it’s easier for me to digest than cow’s milk cheese.
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7

the happy couple — April 9, 2009 at 9:49 pm

love this! i am a vegetarian and i married a carnivore (www.cooking4carnivores.com) and i am always looking for ways to sneak him vegetables. i think a little spinach in these would do the trick. thanks for the idea!
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8

Ashley — April 11, 2009 at 5:31 pm

These look wonderful! I love goat cheese…yum!
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Elizabeth — April 22, 2009 at 1:07 am

This looks great – I love all the ingredients!