Crustless Bacon, Spinach, and Mushroom Quiche
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?
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?!
This quiche will be the star at your next brunch!
- 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
- Preheat oven to 350 degrees and spray a 9-inch circular baking dish with cooking spray.
- 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.
- 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.
- In a large bowl, whisk together milk, half and half, eggs, Parmesan cheese, salt, and pepper.
- Using a wooden spoon, gently stir in the mushrooms and spinach mixture then pour entire egg mixture into prepared baking dish.
- Break or cut bacon into crumbles and sprinkle on top of the egg mixture.
- Bake for 45-55 minutes, or until filling is set. Let stand for 10 minutes before serving.
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
Posted on May 27, 2014