Slow Cooker Crustless Quiche with Ham, Cheese, and Spinach

Ingredients:

• 3 teaspoons olive oil
• 1 large shallot, thinly sliced
• 0.5 tsp lemon zest
• 4 large eggs + 4 large yolks
• 3 cups low-fat cream (10%)
• 110 g thin slices of ham, torn into small pieces
• 110 g grated aged fontina cheese (about 1.5 cups)
• 2 tablespoons cornstarch
• 150 g baby spinach (about 6 cups)
• 1/4 tbsp. grated parmesan

Preparation:

1. Line the bowl of a 6-quart slow cooker with a large piece of foil, allowing it to extend about 2 inches up the sides. Spray generously with cooking spray.
2. In a large skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the shallots and cook, stirring frequently, until lightly golden, about 1 minute. Remove from heat, add the lemon zest and a pinch of salt.
3. In a large bowl, whisk the eggs with the yolks, cream, 1 teaspoon salt and a little freshly ground black pepper.
4. Transfer the fried shallots to a medium bowl. Add the ham, fontina, and cornstarch and stir. Spread the mixture in the bottom of the prepared slow cooker bowl. Pour in the egg mixture. Cover and cook on high until the center of the quiche is set, about 3.5 hours. Remove the lid, pat the quiche with a paper towel to remove excess liquid, and let it rest for 20 minutes.
5. Meanwhile, wipe out a large skillet and heat the remaining 2 teaspoons of olive oil over medium heat. Add a few handfuls of spinach and cook, stirring constantly, until wilted; add spinach and cook, stirring, until wilted, about 8 minutes total. Season with 1/2 teaspoon of salt and a pinch of freshly ground black pepper.
6. Pull the foil back and remove the quiche from the slow cooker. Using two metal spatulas, lift it from the foil and transfer it to a serving platter. Top with steamed spinach and sprinkle with Parmesan cheese. Serve warm or at room temperature.