CRUSTLESS SPINACH QUICHE

I am not a crust girl, never have been, never will be! However, I am an egg and cheese and veggies girl so a Crustless Quiche had my name all over it and boy did this one ever delight the taste buds! Love serving up a delightful quiche with some fresh berries and I have been know to add in a mimosa or two as well. Love how pretty it is with all the antioxidant rich spinach, red pepper, mushrooms and onions. 
Yum

CRUSTLESS SPINACH QUICHE

INGREDIENTS

½ cup onion, chopped

1 cup fresh, sliced mushrooms

¼ cup red pepper, chopped, optional

1 tablespoon olive oil

1 (10 oz) package frozen, chopped spinach, thawed and drained

½ cup finely chopped ham

6 eggs

3 cups Monterey jack cheese (*note, the last time I made this I only used 1 1/2 cup cheese and used 2% Colby Jack....was still just as good and 1/2 the calories)

DIRECTIONS

Preheat oven to 350°. In a large skillet, sauté onion and mushrooms and if desired, red pepper 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 for 40-45 minutes or until a knife inserted in center comes out clean. Yield: 8 servings. 

Before baking

Nice and golden, try not to over back so it is light and fluffy.

This is what I'll make you for breakfast when you come to visit! And maybe a sweet treat too!

HAPPY TASTY TUESDAY FRIENDS!!

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xoxo