Brunch Week: Green Eggs and Ham Crustless Quiche - Sweet Potato Chronicles - Sweet Potato Chronicles

Brunch Week: Green Eggs and Ham Crustless Quiche

Dear Brunch,
How are you? It's been such a long time since I've seen you. I don't even know what you're up to these days? Is it still all eggs Ben­nie and blue­berry pan­cakes? Or has some new dish replaced all that? I've heard rumours of Cuban brunches and charcuterie/egg mash ups. It all sounds very excit­ing. But none of it is enough to lure me to you these days. Which is bet­ter for both of us, really. You know how Julian won't sit at the table for more than two min­utes and Esme needs to eat break­fast by 8 a.m. It just wouldn't be like the old days where we could spend hours over cof­fee and a news­pa­per. Sigh.

When I'm really miss­ing you I make some­thing brunch-ish at home. This was one of those weekends. I based this recipe on one I found on good old Epi­cu­ri­ous. I light­ened it up a bit by sub­sti­tut­ing milk for heavy cream. Which was a good move since all four of my eggs turned out to be dou­ble yolk­ers! And I added spinach, of course, for colour.

It turned out really well. Of course, I missed the quiet bus­tle of the morn­ing crowd and some­one else wash­ing the dishes. And we still ate at 8 a.m.

Don't worry, brunch, we'll be together again. One of these days.…


Green Eggs and Ham Crust­less Quiche

2 hand­fuls baby spinach, trimmed and washed
1 onion, diced
1 cup ham, diced
1 1/2 Tbsp fine bread­crumbs (I used panko because that's what I've got!)
2 bits of but­ter
4 eggs
2 cups milk
1 1/2 cup grated cheese (I used mix of fontina and ched­dar)
salt and pep­per to taste — easy on the salt, ham has plenty!


Pre­heat oven to 425 degrees

Steam the spinach for just a cou­ple of min­utes, until it wilts. Drain and either blend it or do as I did and mash it with the back of a fork. I did this step the night before and didn't want the blender wak­ing any­one up.

Sautee the onions and ham in a bit of but­ter for about five min­utes, until the onions are soft and it all smells amaz­ing. Remove from heat.

But­ter your dish with the other bit of but­ter. I have a beau­ti­ful, heavy dish meant for Clafoutis (a French cus­tard and stone fruit pie) that I love for quiche but any pie plate will do. Sprin­kle bread­crumbs or panko across the bottom.

Spread the onion and ham mix­ture across the dish. Sprin­kle the grated cheese evenly across the onions and ham.

Whisk the eggs and milk together. Stir in the pureed spinach and mix well. Add salt and pep­per if you like. Gen­tly pour the egg mix­ture over the pie. It will just cover the fillings.

Place in a hot oven for 20 to 25 min­utes until set. Allow to cool for a few min­utes before slicing.


One Comment

  1. When I'm not food writ­ing, I spend the rest of my days work­ing as a party plan­ner and guess what? Brunches are mak­ing a big come­back! Specif­i­cally in-home brunches. They're becom­ing the new cock­tail party. I'm host­ing one myself in a few weeks for my son's birth­day, allow­ing us to keep our pre­cious week­end evenings free!

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