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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
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?!
Crustless Bacon, Spinach, and Mushroom Quiche
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
- 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 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.
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 :)
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!
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!
Love all these vegetables happening here with that bacon! What a beautiful dish!
I love a crustless quiche especially with bacon and spinach like you created here. Perfect for lunch the next day too. Yum
This looks great! Bacon makes everything better. :)
I am so down for this!!
Great recipe for anytime of the day!
Man this looks so good! I would love a slice right now!!!
Crustless quiche, frittata -I’m good with whatever this is called it’s, so long as I can have some! This looks awesome.