My friend Linda makes this delicious egg bake whenever she hosts a Saturday morning cabi party. I finally got my hands on the recipe, and tweaked it a bit to suit my family. It’s amazing leftover, and feels like you are getting your veggies in, as it is chock full of spinach, broccoli and onion.
We prefer it with ham, but you could brown up some sausage to include, or sub bacon or Canadian bacon. It’s gluten-free, low-carb/Keto friendly and doesn’t have any white potatoes – all wins for my family. Hope you take this recipe and make it your own!
Print
Ingredients
1 small box frozen spinach, defrosted and squeezed of excess moisture
1 cup fresh broccoli, chopped
1 small onion, chopped
1 cup diced ham, bacon, canadian bacon or cooked sausage
3 cups grated cheese – swiss and cheddar
3 ounces cream cheese
1 cup milk
4 eggs, beaten
1 1/2 teaspoon salt
1 teaspoon black pepper
Directions
- Preheat oven to 375 degrees
- Make sure spinach does not have excess moisture. Squeeze out water in colander or with paper towels. This ensures quiche will not be watery.
- Mix all ingredients together in large bowl. Place into 8″ x 11″ pan that has been sprayed with nonstick cooking spray.
- Bake for 45-50 minutes until eggs are set. If you would like to crispier top, turn broiler on high and cook for an additional 3 minutes.