Spinach, Broccoli and Cheese Crustless Quiche

Yields: 6 Servings


  • 2 slices deli ham, chopped
  • 1 ½ cups (375mL) shredded cheese (cheddar or mix of different kinds of cheese like Swiss, mozzarella and parmesan)
  • 3 tbsp (45mL) onion, finely chopped
  • 3 tbsp (45mL) green pepper, finely chopped
  • 3 tbsp (45mL) yellow or red pepper, finely chopped
  • 1 cup (250mL) fresh spinach, chopped
  • 1 cup (250mL) fresh broccoli florets, chopped
  • 1 cup (250mL) low-fat milk
  • ¼ cup (60mL) Bisquick mix
  • 3 eggs
  • ¼ tsp (1 ½ mL) salt
  • 1/8 tsp (<1mL) pepper
  • 1 tbsp (15mL) vegetable oil
  • Vegetable cooking spray (for greasing pie plate)


  1. Preheat the oven to 350°F (180°C).
  2. In a medium skillet, heat oil on medium and sauté the broccoli, onion and peppers until tender.
  3. Stir in the spinach and cook until softened. Remove pan from heat.
  4. In a greased pie plate, layer the ham, half the cheese, the cooked vegetables and the rest of the cheese.
  5. In a blender, add the milk, eggs, Biscuit mix, salt and pepper and process for 30 to 40 seconds.
  6. Pour milk mixture over the ingredients in the plate; do not stir.
  7. Bake, uncovered at 350°F (180°C) for about 35 minutes or until a knife inserted near the centre of the pie comes out clean.
  8. Let stand for 5 to 10 minutes before cutting. ENJOY!

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