Crustless Quiche
This crustless quiche delivers all the creamy, savory goodness of a classic quiche without any pastry dough, rolling pin, or blind baking. Loaded with crispy bacon, wilted spinach, and two kinds of melty cheese, it's all held together by a rich, custardy egg base. Ready in under an hour, naturally gluten free, and endlessly adaptable, it's perfect for a lazy Sunday brunch, a make-ahead breakfast for the week, or a low-carb dinner that feels a little fancy without much effort.
Equipment
- 9 inch ceramic pie dish or quiche dish
- Large nonstick skillet for cooking the bacon and vegetables
- Large mixing bowl
- Box grater if shredding your own cheese
- Cutting board and sharp knife
Ingredients
- 8 large eggs
- 1 cup whole milk 240ml
- 1/2 cup half-and-half 120ml
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices applewood smoked bacon chopped
- 1 small yellow onion diced
- 2 cups fresh baby spinach roughly chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyere cheese
- 2 tablespoons chopped fresh chives for garnish
- butter or oil for greasing the pan
Instructions
- Preheat oven to 375°F (190°C). Generously grease a 9 inch pie dish with butter or oil, coating the sides as well as the bottom.
- Cook chopped bacon in a large nonstick skillet over medium heat for 6 to 8 minutes until crisp. Transfer to a paper towel lined plate, leaving about 1 tablespoon of rendered fat in the skillet.
- Sauté diced onion in the reserved bacon fat over medium heat for 3 to 4 minutes until softened. Add spinach and cook 1 to 2 minutes more until wilted. Remove from heat and cool slightly.
- In a large bowl, whisk eggs until fully blended and slightly frothy. Add milk, half-and-half, Dijon mustard, nutmeg, salt, and pepper. Whisk until smooth and evenly combined.
- Scatter cooked bacon evenly across the bottom of the greased pie dish. Spread the sautéed onion and spinach mixture over the bacon, then sprinkle both cheeses evenly over the top.
- Slowly pour the egg mixture over the fillings. Gently shake the dish to settle everything evenly. Bake for 35 to 40 minutes until the center is just set and no longer jiggles.
- Remove from oven and rest for 10 minutes before slicing. Sprinkle with fresh chives, slice into 8 wedges, and serve warm.
Notes
- Grease the sides of the pan, not just the bottom, or the quiche will stick when you try to slice it.
- Squeeze out excess moisture from any vegetables before adding them, especially frozen spinach, or the quiche can turn watery.
- Shred your own cheese from a block rather than using pre-shredded bags; it melts more smoothly and gives a creamier texture.
- Let the quiche rest for a full 10 minutes before slicing; cutting into it too early can cause it to fall apart.
- Check for doneness by gently shaking the pan; the center should jiggle only slightly, not look liquid.
- Swap the bacon for cooked breakfast sausage or diced ham for a variation.
- Use broccoli, mushrooms, or roasted red peppers in place of spinach.
- Make it vegetarian by skipping the bacon and adding an extra cup of vegetables.
- Store leftovers covered in the refrigerator for up to 4 days, or wrap individual slices tightly and freeze for up to 2 months.
- Reheat refrigerated slices in the microwave for 60 to 90 seconds, or in a 325°F oven for about 15 minutes; avoid very high heat which can make eggs rubbery.
Nutrition
Serving: 1SliceCalories: 260kcalCarbohydrates: 3gProtein: 17gFat: 20gSaturated Fat: 9gSodium: 480mgFiber: 0.5gSugar: 2g
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