Slow Cooker Ham Cheese And Spinach Crustless Quiche Food

SLOW COOKER CRUSTLESS SPINACH QUICHE

Steps:

• Spray slow cooker with non-stick cooking spray.
• In a bowl beat the eggs. Then add in the half and half, salt, pepper, cheeses, spinach and ham. Stir. Pour mixture into the bottom of the slow cooker.
• Cover and cook on HIGH for 3 hours, or on LOW for 5 hours.
• Slice the quiche and serve.

SLOW-COOKER HAM, CHEESE AND SPINACH CRUSTLESS QUICHE

Steps:

• Line a 6-quart slow cooker insert with a large piece of foil so it goes about 2 inches up the side. Spray generously with cooking spray.
• Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the shallots, and cook, stirring frequently, until they turn lightly golden, about 1 minute. Remove from the heat, and stir in the lemon zest and a pinch of salt.
• Whisk together the eggs, egg yolks, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Transfer the cooked shallots to a medium bowl. Add the ham, fontina and cornstarch, and toss. Scatter the mixture over the bottom of the lined insert. Pour in the egg mixture. Cover the slow cooker, and cook on high until the middle is set and no longer jiggles, about 3 1/2 hours. Remove the lid, dab the quiche with a paper towel to absorb any excess liquid and let rest for 20 minutes.
• Meanwhile, wipe out the large skillet and heat the remaining 2 teaspoons oil over medium heat. Add a few handfuls of spinach, and cook, tossing and stirring, until wilted; repeat until all the spinach is wilted, about 8 minutes total. Season with 1/2 teaspoon salt a few grinds of pepper.
• Use the foil to help remove the quiche from the insert. Use metal spatulas to lift it from the foil and onto a serving platter. Top with the wilted spinach, and scatter the Parmesan over the top. Serve warm or at room temperature.

CRUSTLESS HAM AND CHEESE QUICHE

Steps:

• Heat oven to 375°F and grease a 9-inch pie plate.
• Scatter ham, broccoli and cheeses evenly in pie plate.
• Whisk remaining ingredients in a bowl until blended. Pour into pie plate.
• Bake 40 minutes or until firm. Cover top with foil if it starts to get too brown.
• Cut into wedges to serve.

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

SPINACH AND HAM QUICHE

Steps:

• Preheat oven to 230°C.
• Chop shallots and ham, and sauté in olive oil with garlic. Remove from heat and allow to cool.
• In a bowl mix the flour with a little milk until a smooth paste forms. Add rest of milk, eggs, paprika, salt and pepper.
• To the milk mixture, add the sautéed shallots and ham, cheese and spinach. Mix well.
• Prick the base of the pastry with a fork and gently pour in the filling mixture. Spread out evenly.
• Bake for 30 minutes. If necessary, cover with foil for the last 10 minutes to prevent over-browning.
• Remove from oven and leave for 5 minutes before serving.

SPINACH AND HAM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch pie plate.
• Press spinach in an even, compact layer into the bottom of the prepared pie plate.
• Beat milk, ham, eggs, baking mix, onion, Cheddar cheese, and Monterey Jack cheese together in a bowl; pour over the spinach layer.
• Bake in preheated oven until quiche is set in the middle, 35 to 40 minutes.