This five-star favorite is a reader recipe from Wendy McMillan of Longmont, Colorado. She advises to sprinkle some of the Swiss cheese in the pie plate first before adding the ham and egg mixture. The thin layer on the bottom gives another hit of flavor when you bite into a piece.
Erin from an online comment agrees: “The browned-cheese bottom layer is what really made this dish something special. I used a half-and-half mixture of cheddar and Swiss cheeses, and I upped the spinach a little bit. Otherwise, I made exactly as directed. I made it in a nonstick pie pan, which worked great. The dark finish made the bottom of the quiche nice and brown, and I didn't have any problem with sticking - I just dumped the quiche out onto a plate and served.”
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