Spinach, Mushroom, and Ham Crustless Quiche

Category	Items
Proteins	8 large eggs, 1 cup diced ham (optional)
Vegetables	2 cups fresh spinach (chopped), 1 cup sliced mushrooms, ½ onion (diced)
Dairy	1 cup shredded cheddar or Swiss cheese, ½ cup heavy cream or whole milk
Pantry/Seasoning	1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder

Preheat and Prep:
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or glass baking pan (similar to the one in your photo) with butter or cooking spray.
Sauté the Vegetables:
Heat olive oil in a skillet over medium heat. Add the diced onions and mushrooms. Sauté for 5–7 minutes until the mushrooms are golden and the moisture has evaporated. Stir in the spinach for 1 minute just until wilted. Remove from heat.
Mix the Egg Base:
In a large bowl, whisk together the eggs, heavy cream (or milk), salt, pepper, and garlic powder until smooth.
Assemble:
Spread the sautéed vegetable mixture and the diced ham evenly across the bottom of the prepared baking dish. Sprinkle the shredded cheese over the top.
Pour and Bake:
Pour the egg mixture over the ingredients. Give it a gentle stir with a fork to ensure the eggs reach the bottom. Bake for 35–40 minutes, or until the center is set and the top is lightly golden brown.
Rest and Serve:
Let the quiche rest for 5–10 minutes before slicing. This helps the slices hold their shape, just like in your image.

Avoid Sogginess: Make sure to cook the mushrooms until they release their water in the pan; otherwise, that liquid will end up at the bottom of your quiche.
Add Herbs: If you have fresh parsley or chives, they make a beautiful and tasty garnish.
Cheese Swap: This also tastes wonderful with Feta or Goat cheese for a tangier flavor.