Crustless Spinach Quiche – Recipe

Ingredients

• 1 cup chopped onion (1 medium onion)
• 2 cups sliced fresh mushrooms (8 oz)
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained (or 8 oz fresh, chopped
• and sauteed until wilted)
• 1 cup deli cooked ham, cubed (1 slice 1/4 inch thick)
• 5 large eggs, beaten
• 1/8 teaspoon pepper
• 3 cups shredded Monterey Jack cheese (8 oz)

Instructions

1. Heat oil in a large skillet, saute onion for a couple of minutes until translucent.
2. Remove from a pan and set aside.
3. If using fresh spinach, add 1 Tbs. oil to the pan, add the spinach and saute for a few minutes until wilted.
4. Remove from the pan onto a colander suspended over a bowl to let it drain.
5. Add the sliced mushrooms and saute until most of the liquid evaporates.
6. Remove from the pan and add to the onions.
7. Add sliced mushrooms to the pan saute until most of the liquid evaporates, then add minced garlic and cook for another minute stirring frequently. Remove from the pan as combine with the onions and mushrooms.
8. Add the cubed ham to the pan and saute for a couple of minutes, mixing frequently to lightly brown on all side. Remove from the pan and add to mushrooms and onions.
9. Cool slightly.
10. In a large bowl beat the eggs, mix in pepper and cheese.
11. Add the spinach, onions, mushrooms and had, and combine with the eggs and cheese mixture.
12. Grease a 9-inch pie plate or a quiche dish and evenly spread the prepared filling, smoothing the top with the back of a spoon.
13. Bake at 350° for 40-45 minutes or until a toothpick inserted in center comes out clean, or the inner temperature reaches 165 degree F.

Notes