Name: Spinach and Bacon Crustless Quiche
Prep time: 15 min
Total time: 90 min
Ingredients: 1 Tablespoon Butter (or Butter Flavored Cooking Spray); 6 Large Eggs; ¾ Cup Heavy Cream; ¼ Teaspoon Ground Nutmeg; 4 Ounces Bacon (Cooked and Finely Chopped, or 2 Ounces of Bacon Bits from a Package); ½ Small Yellow Onion (Minced); 15 Ounces Frozen Spinach (Thawed, Drained, and Squeezed Dry); 8 Ounces Gruyere or Swiss Cheese (Shredded)

Spinach and Bacon Crustless Quiche contains eggs, rich heavy cream, spinach, savory bacon and onion, which mixes up quickly and easily.

You won't miss the pie crust with this rich, hearty, and low-carb crustless quiche. It's the perfect combination of nutritious protein and vegetables, packed with flavor and easy to make.

A slice of Spinach and Bacon Crustless Quiche fresh from the oven on a white plate with salad.

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Plus, this quiche is a great option for those following a low-carb or gluten-free diet.

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Why You’ll Love This Spinach and Bacon Crustless Quiche Recipe
Why This Recipe Works
Ingredients Notes
How to Make this Spinach and Bacon Crustless Quiche
My Top Tip
Substitutions & Variations
Make-Ahead, Storage, & Reheating Instructions
More Breakfast & Brunch Recipes You'll Love
📖 Recipe
💬 Comments

Why You’ll Love This Spinach and Bacon Crustless Quiche Recipe

Hearty and Satisfying: This recipe makes eight very satisfying portions.
Can Be Made-Ahead: I like to make this at the beginning of the week and wrap and refrigerate individual portions for a quick meal.
Flavorful and Nutritious: This quiche is not "diet food." It is loaded with bacon and cheesy goodness which just happens to also be a great low-carb meal.

Why This Recipe Works

In general, this Spinach and Bacon Crustless Quiche is a low-carb variation of the famous Quiche Lorraine but contains a thicker custard and nutritious spinach.

Quiche is a French dish consisting of a pastry shell containing a savory egg custard filled with cheese, meat, and vegetables.

A quiche in pastry will generally contain a custard of at least 4 tablespoons of milk or cream for every egg.

Since this quiche recipe does not use pastry to hold the custard, it needs a thicker custard to make a firm texture that will set and cut easily. To make a thicker custard, 2 tablespoons of heavy cream are used per egg.

This thicker custard can then hold more than its volume of cheese, meat, and veggies that you can customize to your taste. Doesn't this sound delicious? Great!

So, let's cook!

Ingredients Notes

Spinach and Bacon Crustless Quiche Ingredients, clockwise from top right: heavy cream, grated nutmeg, crumbled bacon, shredded Gruyere cheese, softened butter, chopped spinach, minced yellow onion, and large eggs.

Here's what you need:

Softened Butter - You will need a small amount of butter or butter-flavored cooking spray to grease the pan or dish so that the quiche releases easily.
Large Eggs - Only use large eggs for this recipe to maintain the proportion of egg to cream to 2 tablespoons of cream per egg.
Heavy Cream - Heavy cream is preferred to keep the filling from becoming watery. Do not substitute.
Ground Nutmeg - A small amount of ground nutmeg complements the spinach in this dish. Freshly ground is preferred.
Crumbled Bacon - You can use freshly cooked bacon that is cooked and crumbled or finely chopped, or you can use real bacon bits from a package.
Yellow Onion - A small amount of minced onion brings savory notes that go well with the bacon and cheese.
Gruyere or Swiss Cheese - We like Gruyere and Swiss cheese, but you can use any shredded cheese for this quiche.
Chopped Spinach - You don't need to use fresh spinach; you can use frozen that has been thawed, drained, and squeezed dry.

Chopped spinach in a measuring cup with text overlay of "Chopped Spinach with all Liquid Squeezed Out".

Please see the recipe card for the exact quantities.

How to Make this Spinach and Bacon Crustless Quiche

Process Photo 1 - A deep dish blue ceramic pie pan is buttered and placed on a parchment covered baking sheet.

Preheat and Prepare. Preheat oven to 350°F/177°C and grease a deep-dish pie pan with butter or butter-flavored cooking spray. Place the prepared pan on a parchment-covered baking sheet.

Process Photo 2a - Large eggs, heavy cream and ground nutmeg are in a large glass bowl.

Process Photo 2b - The eggs, heavy cream, and ground nutmeg are beaten together with a hand mixer in a large glass bowl.

Beat Eggs and Cream. In a large bowl beat the eggs, heavy cream, and ground nutmeg together with a hand mixer until the egg is fully incorporated with the cream.

Process Photo 3a - Crumbled bacon, minced onion, chopped spinach, and shredded cheese are added to the egg mixture in a large glass bowl.

Process Photo 3b - All of the ingredients are combined with a large fork.

Combine. Add the bacon, onion, chopped spinach, and shredded cheese and stir until well combined.

Process Photo 4 - The egg and spinach mixture is poured into the buttered pie dish.

Bake. Pour the egg mixture into the prepared pan. Bake for 1 hour and 15 minutes or until a knife inserted into the middle of the quiche comes out clean. Cool on a wire rack for 10 minutes before cutting with a sharp knife.

Spinach and Bacon Crustless Quiche in a blue baking dish fully cooked and ready to serve.

Any leftover quiche must be refrigerated.

My Top Tip

Shredded cheese on a cutting board with a knife with text overlay, "Chopping Shredded Cheese".

♡ Chop the Cheese! Shredded cheese that is chopped into smaller pieces distributes more evenly through the quiche mixture and makes a more delicious and prettier quiche. I use this same technique when making chaffles.

Substitutions & Variations

Substitute Broccoli. You can substitute cooked broccoli that is finely chopped and thoroughly drained.
Substitute Cheddar Cheese. You can swap out the Gruyere or Swiss cheese for cheddar cheese.
Vegetarian. Omit the bacon to make a vegetarian crustless quiche.
Make it Spicy. Substitute pepper jack cheese for part or all of the Gruyere/Swiss cheese.

Make-Ahead, Storage, & Reheating Instructions

Refrigeration: After it is fully cooled, you can cover the quiche in the pan with plastic wrap, or remove it from the pan and place it in a plastic storage bag with the air pressed out. It will keep for up to 5 days refrigerated.
Freezing: I like to cut individual portions and place them in small freezer bags. You can freeze the quiche this way for up to three weeks.
Reheating: Gently reheat refrigerated individual portions in the microwave for 30 seconds. Then in 10-second increments until hot. If frozen, defrost the quiche before reheating.