A yummy and hearty dish that is chock full of whole healthy ingredients – this Whole30 compliant dish really satisfies

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I have recently discovered the joys of eating eggs – I often now enjoy omelettes for breakfast (or scrambled eggs if the omelette doesn’t work out!) and I have been looking for a decent quiche recipe.  Well, I have found an awesome one, and adapted it to my liking.  The first time I made this, I intended to use the 6 portions for lunch one day, breakfast the next and then lunches for the rest of the week.  Well, I shared a slice with my husband, and then my son Henry piped up and said he wanted a slice too (3 slices gone).  The boys then shared another slice for that same lunch (4 slices gone).  I had my next slice for breakfast the next day and then Grant wanted a slice as well at breakfast.  So, instead of the quiche lasting for most of the week, it was all eaten in 2 days.  Obviously it is awesome tasting!

The best thing is that you can adapt it to whatever veggies or meat you have on hand at the time.  The stuff in this recipe was just what we had in the kitchen … feel free to change out for other ingredients such as mushrooms, onions, potatoes, squash, asparagus etc!

Crustless ham and veggie quiche
Serves 6
Print
Prep Time
25 min
Cook Time
35 min
Prep Time
25 min
Cook Time
35 min
130 calories
6 g
196 g
7 g
12 g
2 g
135 g
296 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
135g
Servings
6
Amount Per Serving
Calories 130
Calories from Fat 60
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 196mg
65%
Sodium 296mg
12%
Total Carbohydrates 6g
2%
Dietary Fiber 3g
11%
Sugars 2g
Protein 12g
Vitamin A
14%
Vitamin C
17%
Calcium
11%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 medium zucchini, cubed (70g)
  2. 1/3 large red or orange capsicum (100g)
  3. 1 cup (20g) spinach
  4. 1/2 cup (25g) spring onion (1 bunch)
  5. 100g sliced ham
  6. 100g mushrooms, sliced
  7. 1 tbs dried thyme
  8. 1 tbs dried ground oregano
  9. 6 eggs
  10. 1/2 cup (125mL) almond milk
  11. 2 tbs nutritional yeast
Instructions
  1. Heat a large frying pan over medium-high heat. Spray with non-stick spray and sauté all vegetables (except spinach) and herbs together. Stir frequently, cook for 6-7 minutes or until veggies are tender. Spoon into a bowl and allow to cool while you prepare the egg mixture.
  2. Preheat oven to 180C. Spray a casserole dish with non-stick spray and set aside.
  3. In a large bowl, whisk the eggs and milk together until thoroughly combined. Add the ham and spinach and mix gently to combine. Add salt and pepper to season.
  4. Arrange the veggies into the prepared pan. Pour the egg mixture on top and sprinkle with nutritional yeast.
  5. Bake for 35-45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving.
  6. Store tightly covered in a refrigerator for up to 4 days.
Adapted from Sally's Baking Addiction
beta
calories
130
fat
7g
protein
12g
carbs
6g
more
Adapted from Sally's Baking Addiction
Cook at Home http://cookathome.info/
ham-and-veggie-quiche