Crustless Spinach & Ham Quiche

 (with option for a gluten free quiche)

Prep Time:  15 
Cook Time:  25 min
Level:  Easy
Serves:  8 servings

Ingredients
Extra-virgin olive oil, for greasing and drizzling
2     Cups grated mozzerella cheese
2     tablespoons flour (use rice flour to keep this gluten free)
1 cup fresh baby spinach, rough chopped in small pieces
8 large eggs 
1/2 lb ham, cubed (I used 2 thick slices, all natural ham from deli counter & cubed myself)
2     teaspoon freshly grated nutmeg
6     scallions, chopped
1 teaspoon paprika
1/4 cup milk (unsweetened almond, rice, cow's - whatever you have)

Directions
Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9x13 baking dish with olive oil.

Lightly beat eggs in a bowl then add salt and pepper, grated nutmeg, chopped chives, ham, and spinach.  In a seperate bowl, toss 2C mozzerella with 2TB of flour.  Add chees tossed in flour into egg mixture.  Stir.  Now add the milk.  Use your judgement here.  The mixture should pour into the dish without splashing so add more or less milk depending. 

Pour the mixture into the prepared dish and sprinkle with paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 20 to 25 minutes.

Serve the quiche hot or at room temperature.

Photograph by Lindsey Fuller

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