Perfect for brunch or dinner, this crustless quiche is a great way to sneak in some veggies.
3 small potatoes, peeled and sliced into 1/8-in. rounds
6 slices deli ham, about 130 g
1/2 tsp onion powder
1/4 tsp salt
1 small head broccoli, cut into florets, about 2 cups
1 cup grated cheddar
Preheat oven to 375F. Fill a 12-in. oven-safe frying pan halfway with water. Boil over medium-high.
Add potato slices to boiling water. Reduce heat to medium-low. Simmer until potatoes are just tender, 5 to 6 min. Drain and rinse with cold water.
Dry and spray the same frying pan with oil. Add a layer of potato slices to cover the bottom of pan. Layer remaining potatoes overtop. Lay ham slices over potatoes.
Whisk eggs with onion powder and salt. Season with fresh pepper. Pour egg mixture over ham and potatoes. Scatter broccoli over egg mixture. Sprinkle evenly with cheese.
Bake in centre of oven until golden and puffy, about 25 min. Cut into wedges and serve with ketchup, if desired.
Protein 17g, Carbohydrates 13g, Fat 13g, Fibre 1g, Sodium 534mg.
Originally published in the Today’s Parent April 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.