Wednesday, May 25, 2011

Ham and Cheese Crustless Quiche (GAPS-friendly, grain- and gluten-free)

This quiche recipe is easy to prepare, and the whole family will love it!  The eggs, ham, cheese, and spices meld to create such a rich flavor. It makes a great, simple breakfast, or can be paired with a side salad for a nice lunch or dinner. Leftovers can be warmed in the toaster oven later in the week for easy meals.

Ham and Cheese Crustless Quiche
8 eggs, preferably from pastured hens
1/2 cup milk (use milk kefir or yogurt for GAPS)
1/2 cup cream (use sour cream for GAPS)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped ham
2 cloves garlic, minced
1 tsp fresh thyme leaves (or 1/3 tsp dried thyme)
1/4 tsp celtic sea salt
1/8 tsp freshly ground pepper
2 Tb butter, for greasing pie plates

Generously grease two 9-inch pie plates. Combine all other ingredients in medium bowl and use a fork to whip it all together.  Pour egg mixture into buttered pie plates.  Bake at 325 degrees for 25-30 minutes, until the center of the quiche is set and the edges are slightly browned.  Cool slightly, and serve!

This post is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet and Real Food Wednesday at Kelly the Kitchen Kop!


Tom and Juli said...

I've been looking for a good crustless quiche recipe, I'm excited to try this! Thanks for posting it!

sarah said...

Hi, I posted this question before but somehow it did not go through. I have my son on the GAPS diet. I remember seeing ham as a non-legal GAPS food. I am guessing that is due to the sugar that is added to ham. Have you found a natural sugar-free ham?

Sarah Smith said...

Hi Sarah - Yes, the reason to avoid ham would be if it is cured with sugar. We buy Organic Prairie ham and it has no sugar (it has honey instead, which is allowed on GAPS).

Natalia said...

I made this for dinner tonight and it was delicious! Eggs came out so fluffy! I added mushrooms and asparagus to it as well. One of my favorite egg dishes now.

Sarah Smith said...

Mmmm, that sounds great with the mushrooms and asparagus!