Crust Less Spinach Quiche

I found this on a brochure when I first got married. It has been a classic around here, mostly for breakfast. But, on Thursdays, we get to have breakfast for dinner, or supper depending where you are from. 🙂

Crust Less Spinach Quiche

1 cup chopped onion
1 cup sliced fresh mushrooms (I use canned.)
1 Tbsp veggie oil
1 pack (10 oz) frozen spinach (thawed and drained)
2/3 cup finely chopped cooked ham (I use turkey ham.)
5 eggs
1/8 tsp pepper
3 cups (12 oz) shredded Monterrey Jack cheese

In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham. Cook and stir until excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper. Blend well. Stir evenly into a greased 9″ pie plate or quiche dish. Bake 350 degrees for 40 to 45 minutes or until knife is inserted is clean.

This is a rich dish and I would suggest it served with fruit.

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