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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

Crustless Bacon, Spinach, and Mushroom Quiche will be the star at your next brunch!
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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!
4.72 from 14 votes

Crustless Bacon, Spinach, and Mushroom Quiche

This quiche will be the star at your next brunch!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Equipment

Ingredients 

  • 6 slices of bacon
  • 1 shallot, minced
  • 8 ounces (227 g) of portobello mushrooms, sliced
  • ½ teaspoon dried thyme
  • 2 cups (60 g) packed baby spinach
  • 1 cup (237 ml) milk, any kind
  • 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
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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 minutes before serving.

Nutrition

Serving: 1serving, Calories: 246kcal, Carbohydrates: 6g, Protein: 20g, Fat: 16g, Fiber: 1g, Sugar: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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75 Comments

    1. 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.

  1. 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.

  2. 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.

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