Make-Ahead Crustless Quiche

Ingredients

• 6 Large Eggs (room temperature)
• 1 cup Whole Milk (can substitute half‑and‑half for richer texture)
• 1 cup Shredded Cheddar Cheese (sharp cheddar, grated)
• 1 cup Diced Cooked Ham (or cooked bacon pieces)
• 2 cups Fresh Spinach (roughly chopped)
• 1/2 Red Bell Pepper (diced)
• 1/4 Onion (finely chopped)
• 1 tablespoon Olive Oil (for sautéing vegetables)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat while you prepare the quiche mixture.

   Time: PT5M

   Temperature: 350°F

2. Sauté Vegetables

   Heat olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper; sauté for 3‑4 minutes until softened. Add the chopped spinach and cook another 2 minutes until wilted. Remove from heat and let cool slightly.

   Time: PT7M

3. Mix Egg Custard

   In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.

   Time: PT3M

4. Combine All Ingredients

   Stir the shredded cheddar, diced ham, sautéed vegetables, and any optional herbs into the egg mixture until evenly distributed.

   Time: PT3M

5. Transfer to Baking Dish

   Pour the mixture into the prepared 9‑inch square baking dish, spreading it out with a spatula to an even layer.

   Time: PT2M

6. Bake

   Place the dish in the preheated oven and bake for 25‑30 minutes, or until the center is set and a light golden crust forms on top.

   Time: PT30M

   Temperature: 350°F

7. Cool and Portion

   Remove the quiche from the oven and let it cool in the pan for 10 minutes. Then cut into 6 equal squares or rectangles.

   Time: PT10M

8. Store for Later

   Wrap each piece tightly in plastic wrap or place the whole pan in an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.

   Time: PT0M

Nutrition Facts

Calories

260

Protein

18g

Carbohydrates

5g

Fat

18g

Fiber

1g