Crustless Spinach Quiche

Now that the chickens are laying 6-8 eggs every day, I have been searching for yummy recipes that use a LOT of eggs. My first experiment was making a Crustless Spinach Quiche. I found the recipe here, and I took lots of photos while cooking, which I share below. It was delicious, and it reheats well in the microwave for an easy lunch or dinner.

Ingredients

  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 pkg (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.

NOTE: (1) I used 6 eggs and (2) Make sure you drain the spinach extremely well!!

Published by thefemfarmer

Born in Chicago, grew up in Mississippi, and raised a family in Seattle. Coming back home to MS for part of the year to work on our new farm and spend time with my father. These are my voyages.

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