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No-Crust Spinach Quiche Recipe

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This recipe for No-Crust Spinach Quiche is from The Welch Tribe Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium chopped onion
1/2 package deli ham, chopped (or 6 strips of bacon, cooked)
8 eggs
1/2 c. sour cream
1/2 c. milk
1/4 tsp. salt
1/8 tsp. white pepper
Dash ground nutmeg
3 c. lightly packed chopped fresh spinach
2/3 c. shredded mozzarella cheese
1/2 c. shredded swiss or even medium cheddar cheese
Directions:
Directions:
Directions:
In a large skillet, cook the onion until transparent. Add deli ham for the last couple of minutes to give it good color.
In a medium mixing bowl beat eggs slightly with a fork. Stir in sour cream, milk, salt, pepper, and nutmeg.
Add onion/ham mixture, mozzarella and second cheese to the mixing bowl.

Bake in a sprayed (greased) pie pan at 325ºF for about 45 minutes. Let stand 10 minutes before serving (important). Makes 6-8 servings and lots of compliments.

Tip: The trick with quiche is how to preserve the delicate texture. This is achieved by removing it from the oven while it is still a bit uncooked in the center; it will continue to cook when removed from the heat. Overcooked quiche has a “tough,” cracked texture around the outside.
Personal Notes:
Personal Notes:
Tom loved this recipe since he likes quiche, but prefers no crust. So, I happily eliminated the crust (less work!) and it was a big hit.

 

 

 

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