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 »

10 Responses to “Corn Tomato and Avocado Salad”

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1

Cate — June 30, 2009 at 12:36 pm

This looks like such a perfect summer salad. I would definitely add a ton of cilantro. I love it!
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2

oneordinaryday — June 30, 2009 at 12:45 pm

Looks perfect. Yum.
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3

Colleen — June 30, 2009 at 1:15 pm

Your pictures look great! I am glad you liked this – I need to make it again soon!
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4

Mermaid Sweets — June 30, 2009 at 2:53 pm

oh Yum, I will have to try this. Way to improvise in the kitchen, looks like your kitchen is still in the works.
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5

thecookingnurse — June 30, 2009 at 3:47 pm

I have seen this recipe floating around and I must try it!
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6

Ingrid — June 30, 2009 at 7:48 pm

I’m in so long as I can pick out the tomatoes! 🙂 Not a fan of them.

Btw, I made your 40 clove chicken in the slow cooker…..HOLY COW, was that good and so easy (best part)! I’d made it before but a different recipe and not in the slow cooker. My honey actually put it all in the crockpot. My Mom loved it!
~ingrid
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7

ellysaysopa — June 30, 2009 at 8:44 pm

I saved this from Colleen’s site, too. It looks so good. A perfect summer salad!
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8

Jen — June 30, 2009 at 8:52 pm

It is so good. For anyone who’s thinking about making it. DO IT! I also made it again the other day. I didn’t have an avocado around, so I just mixed in a packet of Wholly Guacomole instead. It was delicious.
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Katie — July 2, 2009 at 12:44 am

YUMMY! It looks great and perfect for the summer!
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10

thecookingnurse — July 13, 2009 at 10:24 pm

Update! I made this and added a few additional ingredients. I love it!