Crustless Spinach Quiche
Although the non-quiche-loving son didn't try this recipe (leftover pizza was a better option in his opinion), it was pronounced "the best ever" by others, and it also made a great "quick and easy" breakfast for this morning.
Crustless Spinach Quiche
Sauté one cup of onions and one cup of sliced mushrooms in a bit of olive oil until tender. Stir in 2/3 cup chopped ham and 10 oz. package of frozen spinach (thawed and drained). Salt and pepper to taste. Beat together 5 eggs and 2-3 cups cheese. (The original recipe called for Jack or Muenster, but that wasn't in the fridge, so we used Mozarella with a bit of Cheddar.) Stir in the vegetables and pour into a lightly greased 9" pie plate. Bake at 350° for 40-45 minutes. Serve warm.
Crustless Spinach QuicheSauté one cup of onions and one cup of sliced mushrooms in a bit of olive oil until tender. Stir in 2/3 cup chopped ham and 10 oz. package of frozen spinach (thawed and drained). Salt and pepper to taste. Beat together 5 eggs and 2-3 cups cheese. (The original recipe called for Jack or Muenster, but that wasn't in the fridge, so we used Mozarella with a bit of Cheddar.) Stir in the vegetables and pour into a lightly greased 9" pie plate. Bake at 350° for 40-45 minutes. Serve warm.
Mmmm! Just the recipe I needed last week when I wanted to try this. Please put a label on this recipe so I can find it again! (Eggs?)
ReplyDeleteUsing canned salmon instead of the ham, along with all Cheddar cheese, was a great variation. Note that the eggs do need to be mixed with everything before pouring into the pan; layering doesn't work very well.
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