Quick, Crustless Quiche

photo by Emily Hale

We had this for dinner last night with a salad. It would be good for a weekend breakfast or brunch too. Abby liked it a lot, and we were glad because it's packed with spinach! We all thought it was very tasty. There is no pie crust so it's easy to whip up. The baking mix makes a sturdier quiche, which is why it doesn't need a crust. I halved the recipe using a square pan and it worked just fine; I just cooked it for less time (about 40 minutes). I used cheddar cheese and grated more than I needed, so I put some on the top before baking. It made a nice chewy top. I like that. I thawed all the spinach, but only used half, so I'm going to use the other half to make a cheese dip for Superbowl. (I celebrate the snacks more than the game.)

Quick, Crustless Quiche

1 (10 oz) package frozen chopped spinach, thawed and drained
8 eggs
3 C milk
1 tsp salt
1/2 C chopped onion
1/2 C butter
1 1/2 C baking mix (like Bisquick but generic works fine)
2 C grated cheese (Monterey Jack, Swiss, or Cheddar) plus a little more for top
2 C diced ham (but it would be good without ham, too)

Preheat oven to 350. Beat eggs in a large bowl. Stir in milk and salt. In small bowl, microwave butter and onion for 3 minutes; let cool and stir into egg mixture. Whisk in baking mix. Add spinach, cheese and ham. Pour into a greased 9x13 dish and sprinkle extra cheese on top. Bake for 50 minutes or until cooked through. Let stand 10 minutes before cutting. Makes 12 servings.