Spinach, Mushroom & Bacon Crustless Quiche
Easy, Savory and Delicious!
If you follow me on Instagram stories, you know my son is a huge fan of breakfast food and this is one of his favorites.
The recipe is adapted from one my son found 2 years ago on You Tube (Vlog after College, not a food blog). And it is the first recipe my son ever made from beginning to end.
The first time he made it was actually on a rainy day while we were on vacation at the Jersey Shore. He asked me to take him to the store to purchase all the ingredients and we also purchased a pyrex pan as we were at a rental house and didn’t have all our usual pots and pans.
I watched in amazement as he chopped, mixed and assembled this quiche.
And we both watched with big smiles as it cooked and browned to perfection.
It has since become a regular in the rotation.
It is super easy to make and great for breakfast, brunch, lunch or even dinner. In fact, it is a fabulous meal prep idea because it keeps in the refrigerator for a few days and heats up well.
Made with the requisite half and half, whole milk, eggs and cheese, it’s also packed with spinach, onions, mushrooms, chives and thyme. The thing my son likes best is that it’s also made with bacon which provides lots of savory flavor.
We’ve only made it crust-less as that is how my son likes it, but you could also make it in a gluten-free crust if desired.
Hope you love it as much as he does!
Scroll down for recipe and leave a comment if you try.
Spinach, Mushroom and Bacon Crustless Quiche
Author: Healthy Gluten-Free Family
Recipe type: Breakfast, Brunch, Dinner
Cuisine: Gluten-Free, Grain-Free
- 5 slices of bacon (we've used up to 7 if smaller slices)
- 6 eggs
- ⅔ cup half and half
- 1 cup milk (we used skim milk and 1% equally successfully)
- ½ 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
- ½ tablespoon fresh thyme
- Preheat oven to 425 degrees
- 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.