Easiest Crustless Quiche

A great way to make breakfast ahead or to use the leftover ham you might have after a holiday.

The formula is simple: just 1 tablespoon of half and half for every egg in the quiche.

But first, saute an onion and any veg you like–I’m using spinach. Then mix in some ham if you’d like. Let cool and combine with the eggs, top with cheese, and bake.  It’s as simple as that!

Crustless Quiche

8 eggs
½ cup half and half
1 teaspoon salt
½ teaspoon ground pepper
1 tablespoon fresh dill*
1 tablespoon EVOO
1 onion, chopped
1 cup frozen chopped spinach
1-½ cup chopped ham, prosciutto, or sausage*
½ cup feta or parmesan cheese*

Preheat oven to 350.

In a large bowl, combine the eggs, half and half, salt, pepper and dill. Stir well.

In a large saute pan, heat the tablespoon of olive oil over medium heat, and add the onion and spinach. Saute until the vegetables have softened. Remove from heat and let cool.

Add the ham or meat to the egg mixture (if using).  Stir well.  Add the cheese, stir again.  Finally, add the vegetable mixture, and stir.

Spray a pie pan with cooking spray and pour the egg mixture into the pan.  Cook for 30-35 minutes or until the edges begin to brown slightly and the middle is no longer “jiggly.”

Serves 4-6.

*Feel free to swap out with your favorite combinations