Easy low carb breakfast
- Carbohydrate 7.23676671237571 g
- Cholesterol 1111.6421875 mg
- Fat 51.2748441393857 g
- Fiber 0.971781017521359 g
- Protein 42.3471188144929 g
- Saturated Fat 19.925104282292 g
- Serving Size 1 1 Serving (359g)
- Sodium 745.887440575429 mg
- Sugar 6.26498569485435 g
- Trans Fat 6.12972808402799 g
- Calories 658 calories
Step-by-step
- Preheat oven to 350.
- Soften the onion.
- Spray a pie plate with olive oil.
- Layer the spinach, ham and cheese at the bottom of the pie plate.
- Whisk the egg with the heavy cream, onion and spices.
- Pour on top of quiche.
- Sprinkle with parmesan cheese.
- Bake for 45 minutes or until cooked through.
Golden cheese forms a crisp, toasted exterior edge while the center remains tender and savory from diced ham and spiced eggs. Pairing this protein-dense bake requires balancing its rich dairy profile. A bright, un-dressed arugula salad tossed with lemon juice cuts through the heavy fat content of the cheddar and heavy cream. Alternatively, roasted asparagus spears dressed simply with coarse sea salt provide a clean, fibrous contrast to the dense egg matrix. When preparing the vegetables, extracting excess water from the spinach proves critical; residual moisture will pool at the base of the pie plate during the forty-five-minute bake at 350 degrees Fahrenheit, resulting in a soggy texture. Whisking the eggs thoroughly incorporates the heavy cream without introducing excess air that causes deflation upon cooling. Store leftovers in an airtight container in the refrigerator for up to three days, reheating individual slices gently in a toaster oven rather than a microwave to preserve the firmness of the outer edges.
