Spinach, Mushroom and Bacon Crustless Quiche
This gluten-free crustless quiche is savory, flavorful and packed with vegetables Super easy to prep, it is perfect made-ahead and heated up on busy days for breakfast, lunch or dinner or served to guests for brunch.
Servings: 8 servings
Ingredients
- 5 slices of bacon we've used up to 7 if smaller slices
- 6 eggs
- 2/3 cup half and half
- 1 cup milk we used skim milk and 1% equally successfully
- 1/2 heaping cup cheddar cheese
- 1 heaping tablespoon chives
- 1 medium onion chopped (approximately 1 cup)
- 1 heaping cup mushrooms chopped
- 1 heaping cup baby spinach chopped
- 1/2 tablespoon fresh thyme
Instructions
- Preheat oven to 425 degrees (NOTE: I've recently been baking this at 400 degrees F and prefer it, but didn't want to change the recipe for those of you that love it. SO basically either work, I find 400 degrees is less likely to burn the top)
- Cook the bacon: 2 possibilities -- decide which way works for you. 1. In large saucepan over medium heat, cook bacon strips. Place bacon on a plate (do not pat dry with towels, you want to flavor from the oil) and when cooled, break into bite size pieces. 2. Alternatively, my son likes to cut the bacon into pieces first, then cook them in pieces (they will shrink so don't cut them too small!) and spoon the bacon into a bowl, still leaving the bacon oil in the pan.
- In the same saucepan, using the bacon oil, saute the onions.
- After about 5 minutes, add in the mushrooms. Continue to heat, stirring gently until onions translucent and mushrooms tender. Remove from heat and place on same plate or bowl as bacon.
- Meanwhile in a large mixing bowl, add eggs and whisk to combine. Add half & half and milk whisk to combine. Add cheese, spinach, chives and thyme, mix together to combine.
- In a prepared 9 inch pie pan, place the bacon, mushroom and onion mixture. Spread evenly across the pan with a spoon. NOTE: If you are serving to guests, set aside a few pieces of bacon, mushroom and spinach before placing in pie pan and gently add to the top of the quiche to "decorate" before baking
- Pour the egg & spinach mixture over the bacon, mushrooms and onions in the pie pan.
- Bake at 425 degrees for 25-30 minutes or until top slightly browned and toothpick comes cleanly out of center.
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This was delicious! The whole family loved it and I’ll definitely be making it again! The only thing I would do differently next time is add a little salt and pepper to the egg mixture.
So glad you loved it Karen! Good tip on the salt and pepper if you use a low salt bacon… sometimes my son’s adds pepper but he finds it salty enough since the onions and mushrooms are cooked in the bacon oil. Thanks for sharing!
We LOVE this quiche recipe and I have now made it over a dozen times! It is so easy to make and is delicious! I also like that i don’t have the extra calories of pastry. Thank you for sharing this recipe and others for all of us with Celiac or gluten intolerance! We all appreciate your help! ?
Thank you so much Pam! So happy you love it!
What on earth is half and half?
It is a dairy product– thicker than milk, not as heavy as heavy whipping cream…
Good recipe. Thanks for sharing. I found the 20 minutes prep time to be inaccurate though. It took me 40 minutes of prep and that was with all the pre-cooked ingredients ready beforehand. Maybe also adding the weight of the bacon would be a more accurate measurement as different cuts and slices vary wildly so I winged it. We don’t have half & half down under so I just used cream. It was still delicious!