This post may contain affiliate links. Please read our disclosure policy.
Fresh ingredients, hearty, and flavorful, this crustless quiche is the perfect brunch dish that can easily serve a crowd. Easy to prepare ahead of time and very easy to keep and reheat, it’s an excellent low-carb breakfast option!
When I first made this bacon, spinach, and mushroom quiche in 2014, I thought naming it ‘crustless quiche’ was a funny description. Essentially, this crustless quiche is a frittata, but I think saying ‘crustless quiche’ is much catchier.
This bacon, spinach, and mushroom quiche is loaded with smokey bacon, tender baby spinach, and earthy mushrooms. All of the ingredients are evenly distributed throughout the quiche so you get a perfect bite every time! No worries if you don’t like one or two of the ingredients as this is a versatile dish where you are able to swap ingredients out for your favorites. Serve with a hashbrown casserole or blueberry biscuits.
Recipe Tips and Variations
- Swap or add more ingredients. You may choose to add in more vegetables that suit your taste. Some options are red or green bell peppers, broccoli, corn, or sun-dried tomatoes. Try using lion’s mane mushrooms or oyster mushrooms!
- For more protein, swap for liquid egg whites. Read the label on the egg white container to make for an even swap of eggs. Example, if you are replacing 3 eggs for egg whites, it should say on the label how much liquid egg whites equals 3 eggs.
- Turkey bacon is a great swap for the pork if you can’t eat pork. Cook it up the same way! Alternatively, you can add in homemade breakfast sausage too to give this quiche a meatier base. My favorite is million dollar bacon for a sweet and savory vibe.
- After cooking the spinach and mushroom, take care to drain them of excess liquid otherwise you’re going to end up with a very watery quiche!
- Ensure you are using a baking dish that is deep enough to hold all the liquid of the quiche. It also will expand and raise as it cooks so you’ll want to ensure it doesn’t overflow. I like putting my baking dish on top of a baking sheet in the oven to prevent any spills.
- Allow the crustless quiche to sit for 10-15 minutes after baking before slicing into it. The liquids will redistribute and you won’t end up with a watery mess.
Make Ahead Tips
You can also fully assemble the unbaked quiche up to 1 day in advance. Cover the baking dish tightly with plastic wrap and keep in the refrigerator until ready to bake. Allow to sit at room temperature while the oven is preheating, then bake as directed.
Storage and Reheating Instructions
Allow leftover quiche to cool then store in an airtight container in the refrigerator for up to 3 days. To reheat, place into an oven-safe dish and bake for 350 degrees Fahrenheit until warmed through or gently microwave on a microwave-safe plate.
Bacon, Spinach, and Mushroom Crustless Quiche
Equipment
Ingredients
- 6 slices of bacon
- 1 shallot, minced
- 8 ounces (227 g) portobello mushrooms, sliced
- ½ teaspoon dried thyme
- 2 cups (60 g) packed baby spinach
- 1 cup (237 ml) milk, any kind
- ⅓ cup (79 ml) half and half
- 5 large eggs
- ½ cup (50 g) freshly grated Parmesan cheese
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 350 °F (177 °C) 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 smaller pieces and sprinkle on top of the egg mixture.
- Bake for 45-55 minutes, or until filling is set. Let stand for 10-15 minutes before serving.
Nutrition
Photographs by Jess Gaertner Creative
I truly enjoy this recipe, fairly easy with lots of flavor. I use regular mushrooms sliced, from Costco, fresh baby spinach (however I have substituted frozen, thawed and very well drained) and lots of crisp crumbled bacon. I do not use fresh thyme but use dried, adjusted accordingly to taste, (check conversion chart).
yum! thanks for the feedback, D!
This sounds wonderful. Can I mix it up the night before?
yep! you can :)
Made this recipe exactly as written. This was the best crustless quiche recipe. Thank you and Happy New Year.
Hi would love to try this but not understanding what half and half of milk is
hi, in America, half and half is a carton sold in the refrigerated section that contains a mixture of cream and milk. you can just replace with milk or heavy cream if you prefer.
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.
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.
Was awesome and everyone loved it. Added dill, extra thyme and celery. Didn’t use Parmesan, used marble cheese melted on top instead.