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Crustless Spinach Quiche Recipe
Crustless Spinach Quiche Recipe photo by Taste of Home

Crustless Spinach Quiche Recipe

Publisher Photo
I served this dish at a church luncheon and I had to laugh when one gentleman said to me, "This is good, and I don't even like broccoli!" I replied, "Sir, it isn't broccoli. It's spinach." He quickly answered, "Oh, I don't like spinach, either, but this is good!"
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 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
  • 5 eggs
  • 3 cups (12 ounces) shredded Muenster or Monterey Jack cheese
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 piece) equals 255 calories, 19 g fat (10 g saturated fat), 180 mg cholesterol, 482 mg sodium, 5 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  1. 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° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
Originally published as Crustless Spinach Quiche in Country Extra November 1997, p51

Nutritional Facts

1 serving (1 piece) equals 255 calories, 19 g fat (10 g saturated fat), 180 mg cholesterol, 482 mg sodium, 5 g carbohydrate, 2 g fiber, 17 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Crustless Spinach Quiche

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 19, 2013

This is a very good recipe...made it without the ham completely vegetarian....smelled so good baking...added a dash of nutmeg to egg

MY REVIEW
Reviewed Jun. 30, 2013 Edited Mar. 22, 2014

I've made this several times and it is delicious.

MY REVIEW
Reviewed Jun. 17, 2013

This is a pretty good recipe but needed a bit of spice/seasoning for my family. I made it twice, altering ONLY the addition of mushrooms the first time (husband is allergic). It went over "ok" but with a few complaints about seasoning. I made it again altering it a bit. I used fresh spinach, used green chile instead of mushrooms, added salt, pepper and garlic-to taste. I used Monterey Jack cheese but only used about 1/2 to 2/3 the amount. This time, family loved it! When I make it for breakfast, I use cooked bacon and/or sausage!

MY REVIEW
Reviewed Jun. 14, 2013

Yummy! Fine without the ham if you want to go vegetarian. Olive oil is a great substitute.

~ Theresa

MY REVIEW
Reviewed Jan. 27, 2013

I have been a spinach lover all my life, and love dishes that can be served for any meal. I really liked how easily this dish comes together, and without the extra fat and calories of a crust. I did drain and press the spinach well to make sure that most of the moisture was removed.

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