Cooking Up Something New: Crustless Spinach Quiche
May 13, 2020 – Jean Martin, User Services Supervisor
So many times during this quarantine, I’ve thought about doing a video post about making yeast bread. Although this would be something way out of my comfort zone, my biggest hangup was usually the fact that I hadn’t washed my hair that day! After seeing Kayla’s post about mushroom and leek soup, I decided to just post a recipe, too. No video…score!
The recipe I will share is for a crustless ham, spinach and mushroom quiche. I make this fairly regularly and both my husband and I enjoy it very much. It’s pretty adaptable, so feel free to omit or substitute ingredients to suit your taste.
CRUSTLESS SPINACH QUICHE (6-8 servings)
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
3 cups (12 ounces) shredded Muenster or Monterey Jack cheese (I like a combo of monterey jack and swiss)
1/8 teaspoon pepper
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 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.
Postscript: After serving, I usually put the pan in the microwave so that it can cool without the cat trying to get at it. This time I totally forgot about it and didn’t find it for two days. I don’t recommend that. I am going to try again this week since we still have a taste for quiche. Wish me luck!