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What’s Fresh with Beth Irons: Crustless Spinach Quiche


1 cup chopped onion

1 cup sliced fresh mushrooms

1 tablespoon vegetable oil

1 package (10 ounces) frozen chopped spinach, thawed and well drained

5 large eggs

3 cups shredded Muenster or Monterey Jack cheese

1/8 teaspoon pepper



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