Spinach and Bacon Crustless Quiche

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

Prep Time 15

Bake Time 1 15

Total Time 1 30

Course Breakfast, Brunch

Cuisine American, French

Servings Servings

Author Jan Nunes

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

Instructions

Preheat and Prepare. Preheat oven to 350°F/177°C and grease a 10” tart pan or deep-dish pie pan with butter or butter-flavored cooking spray. Place the prepared pan on a parchment-covered baking sheet.
1 Tablespoon Butter
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.
6 Large Eggs, ¾ Cup Heavy Cream, ¼ Teaspoon Ground Nutmeg
Combine. Add the bacon, onion, chopped spinach, and shredded cheese and stir until well combined.
4 Ounces Bacon, ½ Small Yellow Onion, 15 Ounces Frozen Spinach, 8 Ounces Gruyere or Swiss Cheese
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.

Notes

My Top Tip

♡ 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.

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.

This recipe is inspired by the recipe "Crustless Quiche" in Dr. Atkins' New Diet Revolution by Robert C. Atkins, M.D.

Nutrition

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