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Crustless Bacon, Spinach, and Mushroom Quiche

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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!

5 from 6 votes
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Crustless Bacon, Spinach, and Mushroom Quiche

This quiche will be the star at your next brunch!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6 -8

Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.

Calories: 246kcal
Author: Julie Chiou

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

  • 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.

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
Nutrition Facts
Crustless Bacon, Spinach, and Mushroom Quiche
Amount Per Serving (1 serving)
Calories 246 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.
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Recipe Rating




Zuvielekatzen

Wednesday 29th of April 2020

Nice easy to follow recipe. I had breakfast sausage and a 12" cast iron skillet. I cooked the sausage, took it out, added a chopped red onion (no shallot) and sauteed that in the drippings. I added mushrooms and then the spinach and then followed your excellent advice to let that stuff sit for 10 minutes. I did that and let the stuff drain even further. I had a bunch of sour cream so I subbed that for the half and half. I used shredded monterey jack and parmesan. Your other piece of advice that I followed was to mix everything together. My inclination from making quiches over the years was to layer. But I used your technique to great success! So I recommend baking this stuff in the skillet you saute everything in. One less pan to wash! I'll be using this recipe again.

Donna

Friday 27th of March 2020

I made this using the exact recipe and it was delicious! I brought some over to a friend’s house and they loved it too.

Likasil

Sunday 12th of January 2020

Was awesome and everyone loved it. Added dill, extra thyme and celery. Didn’t use Parmesan, used marble cheese melted on top instead.

Janeen

Friday 11th of October 2019

Hi Carol - this looks great, I think I'll try it tomorrow

Julie Wampler

Monday 14th of October 2019

Hi, my name is Julie! I hope you enjoy this.

Shawna

Monday 27th of May 2019

Excellent idea for serving the Bible study ladies! It's my turn to host in my home this week and I needed a new make-ahead breakfast idea. Two of us are gluten-free, one is dairy-free, so I'll modify to accommodate. I'll make a gluten-free sweet bread, slice some fruit, coffee and tea, and voila! Breakfast for the ladies! Thank you very much for sharing this recipe.