Ham and Cheese Crustless Quiche

I don't usually post savory recipes like this on Lemon Drop but believe me this is an exception worth noting.

Why quiche? Because I love it and rarely make it. Why do I rarely make it? Because it usually involves meddling with pie crust and I have to be in a really super duper mood to open that Pandora's box of "flaky fun".

But last week I wanted a delicious slice of quiche, I mean REALLY WANTED IT, so I decided to research crustless varieties. Lo and behold, I found one. I ended up making the Crustless Spinach, Onion and Feta Quiche from Baking Bites blog and though I thought it was wonderful, I wanted something more.

I love ham and cheese quiche so decided to try it out in this recipe. I also love peppers and a red one was begging me to use it up ASAP.

How does a crustless quiche work? The added flour to the egg mixture gives it the stability it needs.

4 simple words sum it all up: I am in love.

LET'S GET STARTED !

A Ham and Cheese Quiche
My take on a western omelet inspired egg dish

RECIPE:

WHAT YOU NEED

1 medium onion, diced
1 cup diced ham
1/2 diced red pepper
1 tsp Lawry Seasoning Salt
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/3 cups milk (low fat is fine)
3/4 cup shredded old cheddar

MAKE IT

PREHEAT oven to 400F.
LIGHTLY GREASE a 10-inch quiche/tart pan (or a pie plate)
IN MEDIUM FRYING PAN, cook diced onion and red pepper with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add Seasoning Salt and ham. Stir to combine. Set aside to cool for a few minutes
IN LARGE MIXING BOWL, whisk together eggs, flour, baking powder and salt. Whisk in milk and 1/2 cup shredded cheese. Then stir in onion, pepper and ham mixture.
POUR quiche base into prepared pan. Top with remaining cheddar cheese.
BAKE for 33-35 minutes, or until center is set and the outside edge is golden brown.
LET SET for 5 minutes, then slice and serve. I prefer to let mine rest about 20 minutes before digging in - I like the firmer consistency of a cooled quiche.