NO CRUST SPINACH QUICHE

1 cup chopped yellow onion

1 cup sliced fresh mushrooms
1 tbsp canola oil
1 pkg (10-oz) frozen chopped spinach, thawed and very well drained
2/3 cup finely chopped cooked ham
5 eggs
3 cups shredded Monterey Jack cheese
1/8 tsp freshly ground black pepper

Preheat oven to 350 degrees.
Grease a 9-inch pie plate or quiche dish.

In a large skillet, heat the oil over medium high heat; add the onion and mushrooms and saute until tender. Add the spinach and ham to the skillet. Cook, stirring, until the excess moisture is cooked out. Allow to cool somewhat before adding eggs.

Beat the eggs; add cheese and mix together well. Stir in the pepper and the spinach mixture; blend together well. Spread mixture evenly into the prepared dish. Bake at 350 degrees for 40 to 45 minutes or until a knife inserted near the center comes out clean.

Yield: 6 to 8 servings

Note: This is a file photo