crustless quiche

Sure, it still has flour. And oil (but it's olive oil - hardly counts, right?). And it has an almost shameful amount of cheese. But still, you can feel much better about yourself because there's no empty-calorie crust. And it's all about making yourself feel better, right? Right.

This quiche has so many variations, they're nearly endless. I've listed some below, but really, it's just a sampling of what you could do.
5 eggs
1 cup whole milk
2 cups chopped baby spinach (or a box of chopped frozen spinach, thawed & drained)
2 cups shredded cheddar cheese
1/3 cup extra virgin olive oil
1 cup diced ham
1 cup all-purpose flour
1.5 t baking soda
1.5 t salt
1 t pepper
1 T dried minced onion, or 1/2 fresh onion, minced

1. Grease a pie plate on top and sides, and preheat oven to 375.
2. In a large bowl, whisk eggs together with milk.
3. Add spinach, ham, oil, and cheese. Stir with a wooden spoon to combine.
4. Add all remaining ingredients and stir until incorporated, but don't beat.
5. Pour into the prepared pie plate and bake for 45-50 minutes, or until a toothpick inserted in center comes out clean.

Variations:
Gluten-free: in place of 1 cup all-purpose flour, use 2/3 cup white rice flour and 1/3 cup almond flour.

Vegetarian: Replace ham with 1 cup of a different kind of veggie (olives, sun-dried tomatoes, broccoli, etc).

Asparagus: chop 8 asparagus spears in half, then arrange in a "sun" pattern on top before baking.

Zucchini: Substitute 2 cups grated zuccchini (dried on a paper towel) for the spinach; in place of cheddar use 1 cup grated fresh mozzerela and 1 cup grated fresh parmesan.

Heart-healthy: Decrease eggs to 4, add 2 T ground flax plus 1/3 cup water to the eggs and milk mixture, use whole wheat flour in place of all-purpose, increase baking soda to 2 t, and substitute 1 cup grated fresh parmesan for the 2 cups cheddar cheese.