Enjoy this crustless quiche as a satisfying dinner or make it ahead and reheat for breakfast or lunch throughout the week. And did you know? Eggs have no sugar or carbs and are one of nature’s best sources of complete, digestible protein!
What’s not to love about an egg?
One of these little orbs has no sugar or carbs and is one of nature’s best sources of complete, digestible protein. Eggs are a versatile refrigerator staple with a long shelf life.
The golden yolks offer high levels of nutrients like choline and lutein, and egg consumption in general is now believed to raise HDL (the “good”) cholesterol. Eggs even come in their own handy package—and they taste great!
With their abundant supply of wholesome vitamins and minerals, eggs have been aptly referred to as “nature’s multivitamin.”
Of course, the age-old question is, “Which came first—the chicken or the egg?” Since that question may never be definitively answered, I thought it would be fun to spice up the table talk with some random bits of trivia.
- According to the Guinness Book of Records, the record for throwing a fresh egg without breaking it is 317 feet, 10 inches.
- Eggs are placed in cartons with the small end down in order to keep the air cell in place and the yolk centered.
- It takes 24 to 26 hours for a hen to produce an egg.
- Most fertilized chicken eggs take exactly 21 days to hatch.
- While waiting for them to hatch, a mother hen turns her eggs approximately 50 times per day.
- Hens with white ear lobes typically lay white eggs.
- Hens with red ear lobes typically lay brown eggs.
- The nutritional value of white and brown eggs is the same.
- As hens grow older, they produce larger eggs.
- Approximately two-thirds of the chicken eggs produced in the U.S. each year are sold in the shell. The other one-third is cracked for use in liquid, frozen, dried, and specialty egg products.
- A hard-boiled egg will peel more easily if it is at least a week old before it is cooked.
- The record weight for a single chicken egg is one full pound, and the egg had a double yolk and double shell.
- A typical hen lays an average of 266 eggs per year. The record for most eggs laid in one year is 371.
The following egg-centric meal is one that I make as often for dinner as I do for breakfast. A small amount of ham provides a salty smokiness, the thin slices of baked tomato offer a subtle sweetness, and you hardly realize you’re getting a hefty serving of greens. It’s easy to prepare with run-of-the-mill ingredients and can be baked in advance and left on the counter for up to two hours. Or it can be refrigerated and reheated for a speedy meal when needed.
Casual enough for everyday yet tasty enough for company, the addition of a side salad and a crusty roll or slice of quick bread completes the meal. Fresh fruit is a fitting side when serving for breakfast or brunch. Though I call it a crustless quiche, the ratio of milk to eggs is low, so the texture is less custardy and more akin to a frittata.
- 8 large eggs
- ½ cup milk
- 1¼ cup (5 ounces) shredded cheddar cheese, divided use (Italian blend and Swiss are good options, too)
- Kosher salt and freshly ground pepper (I use ½ teaspoon kosher salt and a few good grinds of the pepper mill)
- 2 teaspoons olive oil
- 1 small yellow onion, peeled and diced (about 1 cup)
- 4 ounces of your favorite deli ham, chipped and roughly chopped (may substitute 1 cup thinly sliced or diced leftover baked ham)
- 8 ounces frozen chopped spinach*, thawed with moisture squeezed out
- 1 small tomato, sliced
Preheat the oven to 375℉. Whisk the eggs together in a medium bowl. Stir in the milk, ¾ cup of the cheese, and the salt and pepper. Mix well, and then set aside. (May combine up to a day in advance, cover, and refrigerate. Stir well before proceeding.)
Heat the olive oil in a 10-inch ovenproof skillet over medium heat. Add the onion and sauté until softened and turning golden, about 4 to 5 minutes. Add the chopped ham and continue to sauté for another 4 to 5 minutes. Remove the pan from the heat. Add the drained, chopped spinach, being sure to break up any chunks, and evenly distribute the ingredients over the bottom of the pan.
Pour the egg mixture over top. I like to use a dinner fork to work the egg mixture into the ham mixture. Arrange the tomato slices on top, and then sprinkle with the remaining ½ cup of cheese.
Bake for 20-25 minutes or until just cooked through the center. If the center is still a little jiggly, bake for a few additional minutes and check again. The secret to perfect texture is to not overcook the eggs.
Remove from the oven and let rest for 5 minutes. Cut into wedges and serve. The quiche may also be served at room temperature. Stored in the refrigerator, leftovers will keep for up to a week and may be gently reheated in the microwave.
*Frozen chopped spinach is typically sold in 16-ounce or 10-ounce packages. It’s easy to use half of the larger package. However, if the smaller 10-ounce package is what you have on hand, you may absolutely use it all. I have also made this meal with a mix of frozen spinach and broccoli.
Trivia sources: Incredibleegg.org, the NC State Cooperative Extension, foodreference.com
Hi! This looks delicious.. Can I make these in a mini muffin tin? Thanks!
Thank you, Linda, and you could. I would recommend using parchment muffin liners or silicone molds as eggs tend to stick to the muffin cups and even paper liners. Then just keep your eye on them until you determine what the ideal cooking time is. Feel free to report back!
Thanks for the reply So I would basically just transfer all of the skillet ingredients to the medium bowl and pour into silicone mold?
I would transfer the contents of the skillet to the muffin cups and then distribute the egg, tomato, and cheese evenly over top. You can give each cup a gentle stir after adding the egg to help it mix in. I think that will be the most effective way to have even distribution of all the ingredients. Alternatively, you could transfer everything to a greased 9-inch square or 8×10 baking dish and cut into small squares after baking. I hope this helps!
Perfect! Thank you so much!! I am excited to make this
Made your Crustless Quiche as a welcome change for dinner last night but used fresh asparagus instead of spinach. Also, we have eliminated salt- no salt needed!
So happy to read this, Judy. Thank you for taking a moment to comment!
This is such an incredible recipe. I make this regularly and everyone loves it. I’m on a no bread diet and this is the best crustless quick he recipe I’ve ever found. Flavors are phenomenal.
Awesome news, Steven. I’m thrilled you make this recipe often and that it’s been a crowdpleaser. Thanks for the thoughtful feedback!
Just made this for my family. We only had 4 eggs, so we had to halve the recipe. It was delicious!
I forgot to mention, we didn’t have spinach, so we used broccoli… It was a great household hit!
So glad it was a hit, Carlene. Thanks for letting me know!
Any substitutions if you don’t prefer spinach? Red or yellow bell peppers, broccoli, etc ??
Thank you, Ron.
I think broccoli would be a perfect substitute for the spinach. If you use frozen and thawed, just make sure to really squeeze out the moisture as you would with the spinach. Enjoy!
We loved this! Used cheddar this time, but want to also try with Swiss or Italian blend cheese. Yes, it is more the consistency of a frittata, and I was pleased how easily slices are removed from pan after cooling. My husband really liked it.
That’s awesome, Carolyn. Thanks for letting me know, and have fun experimenting with the various options!
I would like to make this for a ladies group for lunch — maybe 30 gals. Do you think it could be expanded and cooked in a large Corning ware baking dish that is probably 12×15 I. have 2 pf these dishes and would double the recipe for each pan and increase cooking time to maybe 40 min???
Hi Pat! I really think that would work well. Just watch towards the end of the cooking time and adjust as necessary. I actually just did the math and the surface area of two 12×15 pans would be the equivalent between 4.5 to 5 of the stated recipe cooked in the 10-inch round pan. If I just confused you, let me know!