Crustless Spinach Quiche

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Crustless Spinach Quiche

TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD: 8 servings.
 
I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin

Ingredients

  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon canola oil
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 2/3 cup finely chopped fully cooked ham
  • 5 large eggs
  • 3 cups shredded Muenster or Monterey Jack cheese
  • 1/8 teaspoon pepper

Directions

In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly.

Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish.

Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean. 

Gail's Note: I look forward to trying this soon, but I will probably swap the Muenster or Monterey Jack cheese for Swiss cheese and bacon for the ham. 

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