The Quiche Niche

Savory egg pies are a slice of heaven at Easter, Mother's Day or any other springtime event

- 

Crustless Spinach Quiche

I served this at a church lunch, and I had to laugh when one guy told me how much he doesn't like vegetables. He was among those surprised by how much they loved this veggie-filled crustless quiche recipe.

—Melinda Calverley, Janesville, WI

Prep: 25 min. • Bake: 40 min.

Makes: 8 servings

1 cup chopped onion

1 cup sliced fresh mushrooms

1 Tbsp. canola oil

1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained

⅔ cup finely chopped fully cooked ham

5 large eggs

3 cups shredded Muenster or Monterey Jack cheese

⅛ tsp. pepper

In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

1 PIECE 251 cal., 18g fat (10g sat. fat), 164mg chol., 480mg sod., 4g carb. (2g sugars, 1g fiber), 18g pro.

Sausage Quiche

I started cooking years ago when a back injury kept me home for several months. This quiche is a family favorite.

—Ernest Foster, Climax, NY

Prep: 15 min. • Bake: 55 min.

Makes: 8 servings

1 pkg. (8 oz.) breakfast sausage links

1 pie crust (9 in.), unbaked

1 cup shredded cheddar cheese

4 large eggs

1 pint heavy whipping cream

⅛ to ¼ tsp. ground nutmeg

1. In a skillet, brown sausages until no longer pink. Drain and cut into small pieces; place in the pie shell. Sprinkle with cheddar cheese. In a bowl, beat eggs; add cream and nutmeg. Pour over cheese.