Crustless Bacon, Spinach, and Mushroom Quiche

  • 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 3 votes
    Print

    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 (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6 -8
    Calories: 246kcal
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    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*
    Total Fat 16g 25%
    Total Carbohydrates 6g 2%
    Dietary Fiber 1g 4%
    Sugars 3g
    Protein 20g 40%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

     

  • 64 Comments
    Julie Wampler of Table for Two
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    Comments

  • Rachel @ Baked by Rachel says:

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

  • Tieghan says:

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

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

  • Erin | The Law Student's Wife says:

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

  • Jenny Flake says:

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

  • Aimee @ Simple Bites says:

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

    This looks like brunch for me. Delish!

  • Gaby says:

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

  • marla says:

    Ohhhhhh. BACON!! Gotta try this quiche asap!

  • Natalie @ Tastes Lovely says:

    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.

  • Stephanie @ Girl Versus Dough says:

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

  • Matt Robinson says:

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

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

  • Carla | Carla's Confections says:

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

  • Maria says:

    Great recipe for anytime of the day!

  • Liz @ The Lemon Bowl says:

    I am so down for this!!

  • How to Philosophize with Cake says:

    This looks great! Bacon makes everything better. :)

  • Kathy @ Olives & Garlic says:

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

  • Pamela @ Brooklyn Farm Girl says:

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

  • Sharlynn Ng says:

    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!

  • Monet says:

    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!

  • francesca says:

    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 :)

  • Heather Christo says:

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

  • Leah | So, How's It Taste? says:

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

  • Helen @ Scrummy Lane says:

    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! :-)

  • Megan {Country Cleaver} says:

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

  • Kevin @ Closet Cooking says:

    What a tasty breakfast!

  • Margie says:

    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 ??

  • Margie says:

    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 says:

      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.

  • janet bradley says:

    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 says:

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

  • SherryB says:

    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 says:

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

  • Charlene says:

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

  • LeAnn says:

    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. :)

  • Marice says:

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

    • Julie says:

      Great to hear, Marice!

  • tina says:

    can you use whipping cream instead of half and half

    • Julie says:

      Yes, you can.

  • Elaine says:

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

    • Julie says:

      Yes, you could do that.

  • Amanda says:

    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 says:

      Awesome! :) thanks for the feedback!

  • Cathy says:

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

  • del says:

    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 says:

      I hope you enjoy!

  • Ashlee says:

    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 says:

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

  • Terri says:

    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 says:

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

  • Pat says:

    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 says:

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

  • carol cook says:

    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!!

  • Vanessa Teague says:

    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 says:

      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.

  • Rena of East Texas says:

    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.

  • Dina says:

    Reminds me of my family’s ‘frittatas! Great using the oven and less messy – and without burning the cook! Looking forward to your blog!

    • Julie says:

      Thanks Dina! :)

  • Heather says:

    This was amazing. Made it for a brunch and was the hit. And keto to boot.

  • Rebecca says:

    Hi there! I made this with coconut milk in a muffin tin; fantastic! Thanks so much for sharing!

    • Julie Wampler says:

      Yum!

  • Anne says:

    We are on a Keto diet and need to limit dairy. Do you think 1cup heavy whipping cream and the half and half as water would be OK?

    • Julie Wampler says:

      I think it’ll be okay to replace the milk and half and half with water.

  • Toni says:

    Hi Julie,
    This looks wonderful, and I am going to make this soon. I have two questions: 1- can I use all milk instead of the half and half I would be using 2%? 2- can I use shredded Cheddar instead of Parmesan? The reason I am asking about the cheese is because I know some cheeses can be more oily than others and melt differently. This is my first attempt at making Quiche. Hope to hear from you soon, can’t wait to make this!!

    • Julie Wampler says:

      Hi Toni, yes, you can use all milk and you can use 2%. Whatever you like. Yes, you can use cheddar too! Quiches are very versatile and you can’t mess up! Enjoy!

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