Ingredients:
1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon canola oil
1 package (10 ounces) frozen chopped spinach, thawed and well-drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper
Directions:
Preheat your oven to 350°F (175°C).
In a large skillet, heat canola oil over medium heat. Sauté onions and mushrooms until tender.
Add the spinach and ham to the skillet and cook, stirring occasionally, until all excess moisture is evaporated. Remove from heat and allow the mixture to cool slightly.
In a mixing bowl, beat the eggs thoroughly, then stir in the shredded cheese.
Combine the cooled spinach mixture with the eggs and cheese, adding pepper to season. Mix until fully incorporated.
Pour the mixture evenly into a greased 9-inch pie plate or quiche dish.
Bake in the preheated oven for 40-45 minutes or until a knife inserted into the center comes out clean.
Allow the quiche to cool for a few minutes before slicing and serving.
Prep Time: 25 minutes | Cooking Time: 40-45 minutes | Total Time: 1 hour 10 minutes
Kcal: 251 kcal per slice | Servings: 8 servings
#glutenfree #lowcarb #brunchideas
