Serves: 6 to 8
Prep Time: 8 minutes
Total Time: 55 minutes
1 Tablespoon butter or avocado oil
1 cup chopped yellow or white onion
1 cup thinly sliced button or crimini mushrooms, chopped
1 package (10 ounces) frozen spinach, thawed and squeezed of excess moisture
2/3 cup finely chopped fully cooked ham or chopped cooked bacon
5 large eggs
3 cups shredded Monterey Jack cheese
generous pinch fresh ground black pepper
1. Prep Pan: Generously spray a 9 inch pie plate with vegetable cooking spray. Set aside.
2. Preheat Oven: Adjust oven rack to middle position. Heat oven to 350 degrees.
3. Saute Onions & Mushrooms: In a 12 inch non-stick skillet set over medium high heat, melt butter or oil. Add onion and mushrooms and cook, stirring often, until softened, about 5 minutes.
4. Add Spinach & Ham: Add spinach and ham and continue to cook, stirring often, until any excess moisture has evaporated. Set aside to cool.
5. Beat Eggs & Finish Batter: In a medium mixing bowl whisk eggs together until fluffy. Stir in cheese. Add the cooled spinach mixture and the pepper and stir well to combine.
6: Bake Quiche: Transfer mixture to prepared pie plate and spread into an even layer. Bake for 40 -45 minutes or until a knife inserted into the center comes out clean.
7. Serve & Enjoy: Let cool slightly before slicing and serving. Enjoy!
