Crustless Spinach, Mushroom, and Ham Quiche
Prep time: 15 minutes | Cook time: 40–45 minutes | Servings: 6 to 8
Ingredients
- 6 large eggs
- 1/2 cup milk or half-and-half
- 1 cup fully cooked ham, diced
- 1 cup fresh mushrooms, sliced
- 2 cups fresh baby spinach, chopped (or 10 oz frozen spinach, thawed and thoroughly squeezed dry)
- 1/2 cup yellow or red onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups shredded cheese (such as Monterey Jack, Cheddar, or Swiss)
- 1 tbsp butter or olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of red pepper flakes or nutmeg (optional)
Instructions
- Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish or quiche pan with butter or non-stick spray.
- Sauté Vegetables & Ham: Heat 1 tablespoon of butter or oil in a large skillet over medium-high heat. Add the diced onions and sliced mushrooms; cook for 4–5 minutes until the vegetables are tender and the excess moisture from the mushrooms evaporates. Add the garlic, diced ham, and spinach. Cook for 2 minutes until the spinach wilts and the ham is warmed through. Remove from heat and cool slightly.
- Whisk Eggs: In a large mixing bowl, whisk together the eggs, milk (or half-and-half), salt, black pepper, and optional red pepper flakes/nutmeg until smooth. Stir in 1 cup of the shredded cheese.
- Combine: Layer the cooked spinach, mushroom, and ham mixture into the bottom of the prepared pie dish. Pour the egg and cheese mixture evenly over the top. Sprinkle the remaining 1/2 cup of shredded cheese over the top.
- Bake: Bake for 40 to 45 minutes until the center is set (a knife or toothpick inserted near the center should come out clean) and the top is lightly golden brown.
- Rest & Serve: Allow the quiche to rest for 5 to 10 minutes before slicing into wedges.
