We use any excuse to pull out our slow-cooker - especially for a crustless quiche with melty cheese and savory ham and spinach. This recipe is gluten-free and keto-friendly!
3 tsp olive oil
1 large shallot, thinly sliced
½ tsp lemon zest
4 large eggs + 4 large egg yolks
3 cups half-and-half
Freshly ground black pepper
125g sliced deli ham, in bite-sized pieces
1 1/2 cups aged cheese, fontina, or cheddar
2 tbsp cornstarch
6 cups baby spinach
¼ cup grated Parmesan
Line a 6-quart slow cooker insert with a large piece of foil so it goes about 2 inches up the side, then spray generously with cooking spray.
Heat 1 teaspoon of the oil in a pan over medium heat. Cook the shallots, stirring frequently, until they turn lightly golden, which should be 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, spinach, cheese 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.
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, and top with Parmesan cheese.