Crustless Spinach Quiche Recipe
I served this dish at a church luncheon and I had to laugh when one gentleman told me his distaste for vegetables. He, along with many others, were surprised how much they loved this veggie-filled quiche! —Melinda Calverley, Janesville, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1 tablespoon vegetable oil
- 1/8 teaspoon pepper
- 1 cup chopped onion
- 5 large eggs
- 1 cup sliced fresh mushrooms
- 2/3 cup finely chopped fully cooked ham
- 1 package (10 ounces) frozen chopped spinach thawed and well drained
- 3 cups (12 ounces) shredded muenster or monterey jack che
- Carbohydrate 3.53416143727034 g
- Cholesterol 352.5 mg
- Fat 10.0540505469119 g
- Fiber 0.57725976188859 g
- Protein 11.1446790683191 g
- Saturated Fat 2.7244304435 g
- Serving Size 1 1 -8 serving (124g)
- Sodium 118.334350627863 mg
- Sugar 2.95690167538175 g
- Trans Fat 1.43608950626949 g
- Calories 148 calories
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 350degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings. Originally published as Crustless Spinach Quiche in Country Extra November 1997, p51 Print Add to Recipe Box Email a Friend
