If you're looking to reduce your fat intake, eliminate the piecrust and pour the mixture into a lightly greased pie plate. Your baking time will be a little bit less so start checking it about 10 minutes earlier than suggested.
Serves 6 to 8
1/3 pound finely chopped ham
1 small onion, chopped
Vegetable cooking spray
4 eggs (or 1 cup egg substitute), beaten
1/2 cup 2% or whole milk
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2/3 cup shredded reduced fat Cheddar cheese
1 (9 inch) unbaked piecrust
Preheat oven to 350 degrees F.
Saute ham and onions in a lightly greased skillet over medium-high heat until onions are tender, about 5 minutes. Set aside to cool to room temperature.
Whisk together eggs, milk, salt, and pepper until well blended; stir in ham-and-onion mixture, spinach, and shredded cheese. Pour mixture into piecrust, and bake 45 to 55 minutes or until just set in center. Remove and allow to cool 15 minutes on cooling rack before serving.