INGREDIENTS:
1 1/2 tsps Extra Virgin Olive Oil (plus more to grease)
1/2 Leeks (large, whites only, chopped)
4 ozs Sliced Ham (thick, chopped)
1 1/2 cups Baby Spinach (chopped)
2/3 cup Gruyere Cheese (grated, divided)
2 Egg (large)
1/2 cup Cow's Milk, Whole
1/16 tsp Black Pepper (freshly ground)
1/4 oz Unbleached All Purpose Flour (optional)
DIRECTIONS:
Preheat the oven to 350°F (175°C) and lightly grease the ramekins with oil as needed. Place them on a baking sheet.
Heat the oil in a large pan over medium heat. Add the leeks and cook for two to four minutes or until softened. Add the ham and spinach. Cook for an additional two minutes or until the spinach has wilted. Remove from the heat and cool slightly. Stir in half of the cheese.
In a blender, combine the eggs, milk, black pepper, and flour if using. Pulse until smooth.
Divide the ham mixture evenly between the ramekins. Pour the egg mixture over the filling. Sprinkle the remaining cheese evenly on top of each ramekin.
Bake in the oven for 35 to 40 minutes, or until the tops are golden brown and the egg is set. Enjoy!
NOTES:
Leftovers
Refrigerate in an airtight container for up to four days. Freeze for up to three months.
Serving Size
Two six-ounce (177ml) ramekin dishes were used to make two servings. One ramekin is one serving.
More Flavor
Use mushrooms instead of ham for a vegetarian option.
Gluten-Free
Use gluten-free flour or omit. Flour keeps the eggs from weeping.