Menu

Crustless Bacon, Spinach, and Mushroom Quiche

SHARE THIS POST:

Crustless Bacon, Spinach, and Mushroom Quiche will be the star at your next brunch!

We had the most perfect weather this Memorial Day weekend. I wish it could be like this year-round on the east coast but it’s definitely starting to heat up and it won’t be the perfect 70’s weather soon. I can’t complain, though, because I was looking at weather in Arizona and they have been having temps of 106 and above. Granted, it’s dry heat, but oh man..just thinking of that makes me sweat! I’ll be headed to Scottsdale on Friday and I looked at the forecast for the weekend…just a balmy 100 degrees. Ya know, nothing to it :P

Anyway, we spent the majority of our weekend with friends eating and hanging out outside, of course. We all had this song stuck in our heads and on repeat pretty much the entire evening. It’s SO catchy. BUT – don’t you think it sounds like Gwen Stefani? Like her bananas song? When I first heard this song at barre, I totally thought it was Gwen.

Did you do anything nice this Memorial Day weekend? Was the weather nice enough for you to go outside and soak it all up?

Crustless Bacon, Spinach, and Mushroom Quiche will be the star at your next brunch!

 

Crustless Bacon, Spinach, and Mushroom Quiche will be the star at your next brunch!

 

Crustless Bacon, Spinach, and Mushroom Quiche will be the star at your next brunch!

I know that this could basically be called a frittata but ‘crustless quiche’ sounded way better in my head ;)

This is such a perfect brunch dish that can easily serve a crowd if you had other side dishes. This would definitely stand out as the star, though! It presents well and who doesn’t love that bacon topping?!

Crustless Bacon, Spinach, and Mushroom Quiche will be the star at your next brunch!

 

Print
Crustless Bacon, Spinach, and Mushroom Quiche
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hrs 5 mins
 

This quiche will be the star at your next brunch!

Servings: 6 -8
Ingredients
  • 6 slices of bacon
  • 1 shallot, minced
  • 8 ounces of portobello mushrooms, sliced
  • 1/2 teaspoon dried thyme
  • 2 cups packed baby spinach
  • 1 cup milk, any kind
  • 1/3 cup half and half
  • 5 large eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
Instructions
  1. Preheat oven to 350 degrees and spray a 9-inch circular baking dish with cooking spray.
  2. Cook bacon in a large skillet over medium-high heat until crispy. Remove bacon from the skillet and drain on a paper towel lined plate. Reserve the bacon drippings.
  3. Add shallots to the drippings and sauté for 1 minute over medium-high heat. Add the mushrooms and thyme and cook until mushrooms have softened, about 5 minutes. Stir in spinach and cook until spinach has wilted, about 2 minute. Remove from heat, let stand for 10 minutes. Drain any excess liquid.
  4. In a large bowl, whisk together milk, half and half, eggs, Parmesan cheese, salt, and pepper.
  5. Using a wooden spoon, gently stir in the mushrooms and spinach mixture then pour entire egg mixture into prepared baking dish.
  6. Break or cut bacon into crumbles and sprinkle on top of the egg mixture.
  7. Bake for 45-55 minutes, or until filling is set. Let stand for 10 minutes before serving.
Recipe Notes

For paleo: use coconut milk or almond milk, omit half-and-half and up milk quantity to 1 1/3 cups.

Slightly adapted from Cooking Light

 

SHARE THIS POST:

Posted on May 27, 2014

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

  1. 05/27/2014 at 7:30 am

    Excuse me while I go back and stare at the photos again dreaming about diving in and enjoying all of that bacon mixed in ;)

  2. 05/27/2014 at 8:45 am

    Your weather sounds so nice! Glad you had a great weekend!

    And this quiche sounds so good! Love the bacon + spinach combo!

  3. 05/27/2014 at 9:00 am

    Crustless quiche is soooooo much fancier! I support your decision. Glad you had a great Memorial Day!

  4. 05/27/2014 at 9:38 am

    Perfection!! Love all of these ingredients, mmmm!!

  5. 05/27/2014 at 10:04 am

    Julie, I’m so glad you had a good Memorial Day W.E.!

    This looks like brunch for me. Delish!

  6. 05/27/2014 at 10:20 am

    I need a slice or two of this for breakfast! So gorgeous!

  7. 05/27/2014 at 10:36 am

    Ohhhhhh. BACON!! Gotta try this quiche asap!

  8. 05/27/2014 at 10:46 am

    I totally thought that song was Gwen Stefani when I heard it too! Great minds think alike : )

    This crustless quiche sounds like perfection. I especially like these cold with a salad for brunch.

  9. 05/27/2014 at 10:48 am

    Hope you don’t mind that I just drooled all over these photos. ;)

  10. 05/27/2014 at 11:52 am

    We LOVE quiche here and this one is truly incredible, love it so much!

  11. 05/27/2014 at 12:29 pm

    Crustless quiche, frittata -I’m good with whatever this is called it’s, so long as I can have some! This looks awesome.

  12. 05/27/2014 at 1:16 pm

    Man this looks so good! I would love a slice right now!!!

  13. 05/27/2014 at 3:12 pm

    Great recipe for anytime of the day!

  14. 05/27/2014 at 3:13 pm

    I am so down for this!!

  15. 05/27/2014 at 3:27 pm

    This looks great! Bacon makes everything better. :)

  16. 05/27/2014 at 3:36 pm

    I love a crustless quiche especially with bacon and spinach like you created here. Perfect for lunch the next day too. Yum

  17. 05/27/2014 at 3:43 pm

    Love all these vegetables happening here with that bacon! What a beautiful dish!

  18. 05/27/2014 at 9:40 pm

    So damn delicious! I never though of making it without the crust, I just love crust too much but it cuts out a lot of calories!

  19. 05/27/2014 at 11:52 pm

    We had a surprising amount of rain over Memorial Day weekend but we still had a lovely time. We took a few good long walks together as a family and attended a delicious cook out on Monday. I do wish we had made this crustless quiche though. Just delicious!

  20. 05/28/2014 at 3:33 am

    Gah, what an awesome combination of stuff in this crustless beauty – perfect for a bbq or picnic! Missing Memorial Day big time – such is life as an expat :)

  21. 05/28/2014 at 1:38 pm

    This looks incredible. Oh how I miss eating eggs!!

  22. 05/29/2014 at 11:39 am

    Love quiche! Especially if bacon is in it, of course.

  23. 05/31/2014 at 5:55 pm

    You can call this whatever you like … it looks delicious! I love quiche but have never been very successful with my crusts, so I guess this is a great solution for me! :-)

  24. 06/01/2014 at 12:54 pm

    I love a good quiche, especially when it’s got a mimosa right next to it! GORGEOUS

  25. 06/01/2014 at 4:48 pm

    What a tasty breakfast!

  26. Margie
    06/01/2014 at 6:57 pm

    Family is coming to town for a graduation and I’d like to make this.
    I have a 9″x1” and also a 10×2″dish. Can the recipe be doubled for the larger dish ??

  27. Margie
    06/01/2014 at 7:01 pm

    Can this delicious looking recipe be doubled if I use a 10×2 inch dish ??
    Family is coming for my granddaughter’s graduation and I’m having a brunch and this quiche would be a big hit ?
    Thank you.

    • Julie
      06/01/2014 at 7:36 pm

      Hi Margie, I’m not sure doubling this would fit a 10×2-inch dish? I used a 9-inch round baking dish and I feel like if you doubled it, it’d have to be at least an 18-inch round baking dish? I’m not too sure about how deep your 10×2 is…if it’s deep enough to fit all the ingredients, then yes, you could double it, otherwise if it’s not super deep, I feel like it’d overflow.

  28. janet bradley
    06/09/2014 at 1:49 pm

    Can I use anything other than the mushroom, I really don’t care for them, but other than that this sounds wonderful.
    Thanks, Janet

    • Julie
      06/09/2014 at 9:09 pm

      You can omit them if you don’t want to use them, Janet. No harm to the quiche!

  29. SherryB
    06/09/2014 at 4:33 pm

    I made this luscious concoction over the weekend, and my husband and I could not stop eating it! Absolutely wonderful! We couldn’t wait to reheat the leftovers for brunch the next morning.

    • Julie
      06/09/2014 at 9:09 pm

      I’m so glad you and your husband enjoyed this so much!

  30. 06/13/2014 at 11:11 pm

    OMG! I want to make this now! you had me at bacon :)

  31. 06/21/2014 at 10:37 pm

    I just made this and it’s good, but it will be better when I add less spinach. I used frozen spinach and added 2 cups frozen, thawed spinach (my misreading), so I think the next time I make it, I will use half that and it’ll be great. :)

  32. Marice
    08/15/2014 at 4:22 pm

    This was pretty amazing. I made this for a get together this morning and my dish was empty in no time. Love it!

    • Julie
      08/16/2014 at 7:46 am

      Great to hear, Marice!

  33. tina
    08/30/2014 at 10:57 am

    can you use whipping cream instead of half and half

    • Julie
      09/01/2014 at 9:34 am

      Yes, you can.

  34. Elaine
    12/19/2014 at 9:13 pm

    This looks fabulous for Christmas morning…can it be assembled the night before, left in the fridge and baked the next morning?

    • Julie
      12/22/2014 at 7:54 am

      Yes, you could do that.

  35. Amanda
    02/18/2015 at 7:52 am

    I made this recipe for dinner yesterday, and it was DELICIOUS! This will be making repeat appearances in our home! Thank you for sharing :)

    • Julie
      02/18/2015 at 8:28 am

      Awesome! :) thanks for the feedback!

  36. Cathy
    08/16/2015 at 9:52 am

    i’ expectations made this twice this week, once for friends and again for family. It is wonderful!

  37. del
    01/21/2016 at 2:12 am

    Will be making this dish next week….cant wait. LOVE crustless quiches. Serving with a Mediterranean watermelon salad. Will let you know how it turns out….sounds scrumptious.
    greetings from a very hot cape Town.

    • Julie
      01/21/2016 at 7:11 am

      I hope you enjoy!

  38. Ashlee
    02/02/2016 at 11:14 am

    You said to pour into prepared baking pan but didn’t say how to prepare it, does it need to be greased? What size pan does this fit in?

    • Julie
      02/02/2016 at 11:48 am

      Hi Ashlee! Step 1 says to spray a 9-inch circular baking dish with cooking spray. I hope that helps and that you enjoy! :)

  39. Terri
    03/16/2016 at 12:07 am

    Can this be made in advance and frozen? If so, do I bake first and then freeze? How long in oven after it’s frozen? Thanks!

    • Julie
      03/16/2016 at 7:01 am

      Hmm, I don’t really recommend doing this since you would be baking it twice and it could make the entire quiche super spongey.

  40. Pat
    03/19/2016 at 1:00 pm

    I’d love to make this but in a 13x9x2 pan. Do you think doubling the recipe would be sufficient for this size pan?

    • Julie
      03/20/2016 at 8:03 am

      I think it would since I made mine in a 9-inch pie pan.

  41. carol cook
    11/20/2016 at 12:51 pm

    Just had a mini-slice- the recipe is WONDER-FILLED, and will replace ‘old-standbys’! No picture this time, as my kitchen looks like a stormsite !! Friends with health concerns latched onto it, too. Back to visit your site later!!

  42. Vanessa Teague
    01/19/2017 at 1:06 pm

    Do you know how many calories are in a slice of this quiche. I am going to a class and we are counting calories and I would like to make this for my breakfasts.

    • Julie
      01/19/2017 at 9:57 pm

      Unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I simply do not have the time to do this. Also, I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.

  43. Rena of East Texas
    05/12/2017 at 7:32 pm

    Made it this afternoon. The bacon, mushroom and spinach quiche is still in the oven. I know it is going to be delicious because of the ingredients. I am serving it with a garden salad. My daughter and I are counting the minutes. Thanks for the recipe.

Back to Top