Crustless Spinach Quiche
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
- Pie Pan
- 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
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.
THIS RECIPE TRAVELS WELL!
I experimented with this recipe also to make it travel friendly. I combined all the ingredients except the eggs and cheese, put them into a Ziploc bag and froze them. At the airport, the Ziplocs got through TSA with a bottle of frozen water without any problem. Because they were frozen, I was able to travel with them for 4 hours without losing the cold temperature outside of a cooler. To be fair, it was a cool traveling day also. At the destination the continued to defrost in the refrigerator. I stirred the previously frozen ingredients with the cheese and eggs after the defrost and they cooked up beautifully. So glad I did this because the kitchen at the destination was small, making up several of these for a large group would have been out of control.
Also, I prefer the Montery Jack Cheese in this recipe.