This Crustless Spinach Quiche with Ham and Cheese is a delicious and easy-to-make meal that’s perfect for any time of day. Packed with wholesome ingredients, this quiche features sautéed onions and mushrooms, along with nutrient-rich spinach and savory ham, all held together by a fluffy egg custard. The generous amount of melted Muenster or Monterey Jack cheese adds a creamy, comforting texture that takes this dish to the next level. Ideal for brunch, a light lunch, or even a quick dinner, this quiche is not only satisfying but also a great way to use up leftover ingredients.
Enjoy it warm or at room temperature for a delightful meal that everyone will love!
Ingredients:
• 1 cup chopped onion
• 1 cup sliced fresh mushrooms
• 1 tablespoon canola 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:
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate or quiche dish.
2. Cook the Vegetables and Ham:
• In a large skillet, heat the canola oil over medium heat.
• Add the chopped onion and sliced mushrooms. Sauté until tender.
• Add the thawed and drained spinach along with the finely chopped ham.
• Cook and stir until any excess moisture is evaporated. Let the mixture cool slightly.
3. Prepare the Egg Mixture:
• In a large bowl, beat the eggs.
• Add the shredded Muenster or Monterey Jack cheese and mix well.
• Stir in the slightly cooled spinach mixture and pepper. Blend everything together thoroughly.
4. Assemble and Bake:
• Spread the mixture evenly into the prepared pie plate or quiche dish.
• Bake in the preheated oven for 40-45 minutes, or until a knife inserted in the center comes out clean.
5. Serve:
• Allow the quiche to cool slightly before serving.
• Slice and enjoy this delicious, crustless spinach quiche as a hearty breakfast, brunch, or light dinner.
