Quiche is a fantastic option for a breakfast, luncheon, or dinner and can be made so many ways. The traditional way is with cream as in a Food and Wine over the top mushroom quiche, or a smaller version from Martha Stewart Bacon and Zucchini Quiche. They both look amazing.
My hearty Irish quiche is great for brunch or dinner and makes for even a pretty presentation. I made this for dinner the other evening with the Kale and Spinach salad. The good thing about quiche, you can add a lot of things to it to fill you up. This recipe is your base. It would be excellent if you added sauteed Italian sausage, mushrooms and roasted tomatoes, change the seasonings to garlic salt, oregano, and a smidgen of fresh basil. Or for a more hearty breakfast, ham, bacon, boiled red potatoes diced, skim milk, ground fennel, salt and pepper. YOU CAN DO THIS!!!!
This version of quiche is easy to make, just layer your solids, whisk up your eggs, liquids, seasonings, and pour.
I appreciate a crustless quiche. Being a diabetic the less processed carbs the better. I don’t use cream because I don’t need the extra fat. You can use skim milk in the place of the chicken broth or half n half mixed with skim if you like. Don’t get me wrong, I FREAKING LOVE CREAM, it doesn’t like me.
For Easter, I may substitute the chicken for Italian sausage, keep the ham, and use a Fontina instead of the Kerrygold Cheddar, lose the nutmeg and add oregano.
For a few years I would make Fragun, or as some Italians call it, Easter Pie for Easter. But, lately it’s too much just for so few of us.
So what’s your menu for Easter Brunch? Ours this year will be:
- Honey Baked Ham
- Fruit Salad
- Strawberry Rhubarb Crumb Cake
- Jamaican Coffee
- Orange juice
Printed version: 2016 LTC Ham Chicken Leek Crustless Quiche
Chicken, Ham and Leek Crustless Quiche
- 8 oz Meijer hickory smoked cubed ham
- 8 oz Costco Rotisserie chicken, cubed
- 1 leek, cleaned and sliced thinly
- ¾ cup Kerrygold Reserve Cheddar Cheese, grated
- 2 Tablespoons fresh flat leaf parsley, chopped
- 7 extra large eggs
- 2 teaspoon Maille Dijon mustard
- 1/2 cup low sodium chicken broth
- ½ teaspoon Kosher salt
- ½ teaspoon pepper
- 1/8 teaspoon fresh ground nutmeg
- In the glass pie plate arrange the ham, chicken, leek and cheddar cheese.
- In a four cup measure, crack all the eggs. Add the Dijon mustard and whisk till mixed. Add the chicken broth, salt, pepper and nutmeg. Whisk till all is blended. Gently pour over the mixture.
- Bake at 350 for 25 to 30 minutes till all is set and golden on top. Loosen the sides with a butter knife and slice into pie shape. Remove with a pie spatula.