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!!
The Feminine Farmer 
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