I wish I could somehow make your computer or phone screen into a scratch-and-sniff sticker right now. This crustless ham & spinach quiche is SO good! And by forgoing the crust, it’s macro-friendly too! It’s easy and comes together really quickly. Give it a try for your breakfast prep soon. You’ll be so happy you did! I love it with a generous helping of Texas Pete. 🙂
- 1 package frozen spinach (10oz)
- 12 eggs
- 1 C 2% milk (you may use whichever kind you want, but macros are figured using 2%)
- 1/2 lb ham, large dice
- 8 oz fresh mushrooms, sliced
- 100g onions, small dice
- 2 oz feta cheese
- 2 tbsp. parmesan cheese
- 1/4 C mozzarella
- 1/2 tbsp. minced garlic
- 1/2 tbsp. olive oil
- salt & pepper to taste
- Preheat oven to 350.
- Thaw frozen spinach in a bowl of warm water (or microwave). Squeeze or drain to remove water.
- Add olive oil, onions, and mushrooms to a skillet. Cook until tender.
- While those are cooking, whisk together eggs, milk, and parmesan cheese in a separate bowl. Salt and pepper to taste.
- Spray a pie plate or small casserole dish with non-stick spray. Layer ingredients in this order: spinach, mushroom/onion mixture, ham, then feta.
- Pour egg mixture over everything.
- Sprinkle mozzarella on top.
- Bake at 350 for 45 mins to an hour. (mine always take an hour)
- Divide into 9 servings immediately.
As always, if you make it as-prescribed, feel free to use my math on MFP. Search MacroTools Quiche and it’ll come up for you.
Big thanks to Budget Bites for the inspiration. Per usual, my philosophy is double the protein and then add more meat. 😉 But it was a great base from which to start tweaking. http://www.budgetbytes.com/2011/11/spinach-mushroom-feta-crustless-quiche/