I served this quiche recipe at a church lunch, and I had to laugh when one guy told me how much he doesn’t like vegetables. He, along with many other people, were surprised by how much they loved this veggie-filled crustless quiche recipe!

Ingredients

  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon vegetable 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.

Test Kitchen Tips

  • To ensure perfectly cooked quiche, start checking early to see whether it’s done. Baking times are great guidelines, but because every oven heats differently, we recommend taking an early look, especially for cakes, cookies, muffins and delicate egg-based dishes.
  • For cheese that’s extra melty, shred or grate it yourself.

Nutrition Facts

1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.