Slow-Cooker Ham, Cheese and Spinach Crustless Quiche

Save some room in your oven, and make quiche in your slow cooker instead! We think the most important part of any slow cooker recipe is[ how you finish it, so we left the spinach out of the quiche and put it on top so it stays nice and green. You can also top your quiche with vinaigrette-tossed baby mixed greens or arugula.]

Total Time:
4 hr 15 min
Prep:
20 min
Inactive:
20 min
Cook:
3 hr 35 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Cooking spray
  • 3 teaspoons olive oil
  • 1 large shallot, thinly sliced
  • 1/2 teaspoon lemon zest
  • Kosher salt
  • 4 large eggs plus 4 large egg yolks
  • 3 cups half-and-half
  • Freshly ground black pepper
  • 1/4 pound sliced deli ham, torn into bite-size pieces
  • 4 ounces shredded aged fontina (about 1 1/2 cups)
  • 2 tablespoons cornstarch
  • 5 ounces baby spinach (about 6 cups)
  • 1/4 cup grated Parmesan
Directions
  • Line a 6-quart slow cooker insert with a large piece of foil so it goes about 2 inches up the side. Spray generously with cooking spray.

  • Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the shallots, and cook, stirring frequently, until they turn lightly golden, about 1 minute. Remove from the heat, and stir in the lemon zest and a pinch of salt.

  • Whisk together the eggs, egg yolks, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl.

  • Transfer the cooked shallots to a medium bowl. Add the ham, fontina and cornstarch, and toss. Scatter the mixture over the bottom of the lined insert. Pour in the egg mixture. Cover the slow cooker, and cook on high until the middle is set and no longer jiggles, about 3 1/2 hours. Remove the lid, dab the quiche with a paper towel to absorb any excess liquid and let rest for 20 minutes.

  • Meanwhile, wipe out the large skillet and heat the remaining 2 teaspoons oil over medium heat. Add a few handfuls of spinach, and cook, tossing and stirring, until wilted; repeat until all the spinach is wilted, about 8 minutes total. Season with 1/2 teaspoon salt a few grinds of pepper.

  • Use the foil to help remove the quiche from the insert. Use metal spatulas to lift it from the foil and onto a serving platter. Top with the wilted spinach, and scatter the Parmesan over the top. Serve warm or at room temperature.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


CATEGORIES:
View All

Cooking Tips
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Easter