This Crustless Spinach Quiche is a simple, flavorful dish packed with eggs, cheese, vegetables, and ham. Without a crust, it’s lighter than a traditional quiche while still being rich, satisfying, and perfect for breakfast, brunch, or even a quick dinner. It’s also a great way to use leftover ham and vegetables you already have on hand.

To make it, sauté 1 cup chopped onion and 1 cup sliced mushrooms in 1 tablespoon canola oil until tender. Add 1 package (10 ounces) thawed and well-drained frozen spinach along with 2/3 cup finely chopped cooked ham. Cook until any excess moisture has evaporated, then set aside to cool slightly.

In a large bowl, beat 5 eggs and mix in 3 cups shredded Muenster or Monterey Jack cheese. Stir in the spinach mixture and 1/8 teaspoon pepper until well combined. Pour the mixture into a greased 9-inch pie plate or quiche dish and spread evenly.

Bake at 350°F (175°C) for 40–45 minutes, or until a knife inserted in the center comes out clean. Let it rest for a few minutes before slicing. The result is a cheesy, protein-packed quiche filled with savory ham, spinach, and vegetables that the whole family can enjoy.