Crustless Quiche with Spinach, Ham and Cheese

I’ve always spent a good amount of time in the kitchen, but since I developed latex fruit syndrome, I spend far more time there. As a busy mom and teacher, I’m always looking for ways to make delicious foods for my family and myself without spending an eternity in the kitchen. This quiche, which reheats well for busy school mornings, is one of my best time savers.

I was inspired by my mom, who managed to take care of 4 kids and a husband while working and going to school … graduating summa cum laude with her second bachelor’s degree! How did she manage? She did a lot of bulk food preparation, and she made a lot of delicious, one-dish meals, like the 70’s classic impossible pies.

I tried a few impossible pie recipes but decided that I prefer a more traditional quiche texture, though I like leaving off the crust. Not only does it reduce the fat content, but it saves a lot of time. Of course, for special occasions, I still like to indulge in a crust. (If you are making quiche with crust, this recipe makes two 9-inch round quiches.)

I like to make this on Sunday morning; then cover the leftovers and store it in the fridge for a couple more delicious breakfasts during the week. Be sure not to cover it with foil or plastic until the quiche has cooled to room temperature, though. Otherwise condensation will collect and make it soggy. It will also mold more quickly. If you need to cover it to keep away flies, use a thin cloth or screen.

Allergy Notes:

  • Remember to read your labels, even on meats. Many hams, sausages, and lunch meats contain unidentified natural flavors or spices, and many use celery salt as a flavor enhancer.
  • Sour cream is usually just milk and cultures, but always read the label, sometimes pectin is added, which is often derived from citrus peel.
  • Yogurt often has pectin added and occasionally unidentified natural flavors as well.
  • Pre-grated cheeses have added ingredients to help keep the cheese from sticking together. If you use pre-grated cheeses, be sure to read the label to check for potential allergens. I choose to grate my own cheese.
  • Egg allergy: Both my grandfather and I were unable to eat chicken eggs, but we were able to eat duck eggs without a reaction. This recipe works well with duck eggs too, but many duck eggs are 1 1/2 to 2 times the size of a chicken egg. So if you use duck eggs, you may want to use only 4 or 5 eggs depending on how large they are. (If you are allergic to eggs and have never tried duck eggs, be sure to consult your allergist before trying this.)
  • Gluten intolerance: Some people with gluten intolerance are also unable to tolerate avenin in oats. This is part of the oats, not cross-contamination, so it is even in “gluten-free” oats. If you can’t use oat flour, use your own 1:1 gluten free flour mixture that works for you. (Plain rice flour does not work well in this recipe.)
Print Recipe
Crustless Quiche with Spinach, Ham and Cheese
A savory breakfast with lots of protein and omega-3s with a bit of fiber to boot. This nutritious meal is also 100% delicious!
Prep Time 15 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Fillings
Egg mixture
Prep Time 15 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Fillings
Egg mixture
Instructions
Fillings
  1. Preheat the oven to 350ºF.
  2. Dice the onion and sautée it in the olive oil, stirring occasionally. When onions become transparent, add the frozen spinach.
  3. While the onions and spinach are cooking, dice the ham and grate the cheese.
  4. Spread the ham, cheese, spinach and onion evenly over the bottom of a 9 x 13 ceramic baking dish.
    quiche filling without egg mixture
Egg Mixture
  1. In a medium or large mixing bowl, whisk together the oat flour, salt, baking soda, and flax meal.
    quiche dry ingredients for egg mixture
  2. Add two of the eggs and whisk until the mixture is smooth.
  3. Add the remaining eggs and whisk until the mixture is smooth.
    quiche egg mixture without milk and yogurt or sour cream
  4. Add the milk and yogurt or sour cream and whisk until smooth. (It's easier to measure the yogurt or sour cream if you first put the 1 1/2 cups of milk into a one-quart liquid measuring cup; then add yogurt or sour cream until the total measures 3 cups.)
Combine and Bake
  1. Pour the egg mixture evenly over the fillings.
    uncooked egg mixture poured over filling
  2. Bake at 350ºF for 35 to 45 minutes until the center begins to become firm and the top begins to brown.
Recipe Notes

My recipes avoid all ingredients listed on the American Latex Allergy Association website as known for cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.

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