Ham and Cheese Quiche

I said yesterday that I would post about my ham and cheese quiche, and so here it is.

The first time I thought of baking a quiche while I was here was when I was hanging out with two of my French classmates at Starbucks after school. I saw their spinach and cheese quiche on display and while I was scarfing down my order of a slice some moments later, I began to wonder if it was possible to achieve baking a quiche inside my recently acquired rice cooker.

Normally, quiches are baked in an oven. But my sharehouse doesn't have an oven, nor does my room have enough space to actually even store one. Besides, I'm not exactly the most normal person ever. I looked up a recipe over Google, and to my delight, I learned that such a thing was even feasible.

My first attempt was surprisingly successful. My second? Not so much, but it did give me insight on what to bear in mind when I cook this recipe:

A quiche this size serves 4 people at most.

Ingredients:

• 5 large eggs
• 150 g cheddar cheese
• 10 leaves spinach
• 100 g ham
• 30 g bacon/salami
• 25 g heavy cream
• 15 pieces Ritz crackers
• 5 g salt
• 5 g pepper

1. Cut your meats into smaller pieces.
2. Wash then chiffonade your spinach. You can do this by putting the leaves together in a stack, rolling them together and chopping the roll from the side.
3. Grate your cheese.
4. Beat the eggs with salt and pepper. Mix in the cheese.
5. Line the bottom of your rice cooker pot with crackers, then crush them until they're all fine and grainy. Shake it lightly from side to side until the grainy crackers even out. Using your finger, poke the surface down to the bottom of the pan in random places. This is to ensure the crackers remain solid when the quiche is cooked, and not all crumbly when you take it out of the pot.
6. Sear your meat (set at 170°C, if you are using an induction stove) in a pan with a small amount of oil or butter. When the meat's all cooked, put them all in the rice cooker pot.
7. Put in your egg and cheese mixture.
8. Top your mixture with the spinach.
9. Set your rice cooker to Cook. If you are using a Japanese rice cooker like me, set it to nikomi (煮込み) for 40 minutes.
10. Remove the quiche by carefully inverting the pot onto a plate. Now be careful not to burn yourself because the pot will be hot af. Keep those mittens on!

And that's all there is to it. For the man living on a budget with a rice cooker, or if you want to be pretentious and not try too hard cooking up something fancy. Enjoy your slices of quiche!