A spinach, potato, ham, and cheese “quiche”

I guess you could call this une quiche sans pâte (a crustless quiche). It does have a sort of crust, however. It's a layer of thinly sliced potatoes that are cooked until golden brown on an oiled cookie sheet in a hot oven. I made it just a couple of weeks ago.

While the potato slices are cooking, cut a couple of slices of sandwich ham into long strips. Use a vegetable peeler to cut a good amount of cheese into similar strips. Cook some spinach, fresh or frozen, in a pan on the stove top or in the microwave. Mix up the quiche custard by beating three eggs and mixing them into about two cups of milk or half-and-half. Season with salt, pepper, and a pinch of nutmeg.

Spread the cooked spinach over the potatoes in a baking dish. Pour in the quiche custard mixture. Scatter or arrange the strips of ham over the spinach, and then do the same with the long strips of cheese over the ham strips. (Diced up ham and grated cheese would work just as well.)

Bake the quiche in the oven at 180ºC (350ºF) for 30 to 45 minutes until the cheese is melted and golden brown. If you want to eat it hot, spoon it out onto plates at the table. If you want to serve it warm or cold, you can cut the quiche into wedges.