Sun-Dried Tomato, Arugula, Ham and Parmesan Crustless Quiches

photoAfter spending a week having copious breakfast, I tried to resume to my school breakfast this Monday ( smoothies or cereal bars),  but was not satisfied and was famined by the time 10am came. So last night  I decided to make some crustless quiches.
At first I thought of making one of my favorite, Asparagus and Boursin crustless quiches but since I had other ingredients on hand, i decided to play a bit.

My quiche may not look that appetizing,  but it was very good and very satisfying. I think next time I will however place arugula at the bottom of the quiche and not at the top for esthetic reason.


Ingredients for 6 individual quiches:

  • 6 tbsp of sun-dried tomatoes ( the soft ones, or the one preserved in olive oil)
  • 6 tbsp of shredded parmesan
  • 8 oz. of fat-free ham ( sliced thinly and cut in small squares)
  • 3 oz. of fresh arugula chopped
  • 5 eggs
  • 2 1/2 cups of milk
  • dash of pepper
  1. Turn the oven to 400.
  2. Place the large round tray on a medium perforated sheet.
  3. Divide the ham among each round.
  4. Continue with the parmesan and finally the sun-dried
  5. Divide the arugula equally in each
  6. In a large bowl, beat together the eggs and the milk. Season lightly with some pepper.
  7. Pour the egg mixture in each round equally.
  8. Bake in a warm oven for 25 minutes.
  9. Eat warm or cold.


Bon Appetit and Happy Cooking!!!

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