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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.6 slices of bacon
- Add shallots to the drippings and sauté for 1 minute over medium-high heat.1 shallot
- Add the mushrooms and thyme and cook until mushrooms have softened, about 5 minutes.8 ounces (227 g) portobello mushrooms, 1/2 teaspoon (½ teaspoon) dried thyme
- Stir in spinach and cook until spinach has wilted, about 2 minute. Remove from heat, let stand for 10 minutes. Drain any excess liquid.2 cups (60 g) packed baby spinach
- In a large bowl, whisk together milk, half and half, eggs, Parmesan cheese, salt, and pepper.1 cup (237 ml) milk, 1/3 cup (79 ml) half and half, 5 large eggs, 1/2 cup (50 g) freshly grated Parmesan cheese, 1 teaspoon Kosher salt, 1/2 teaspoon (½ teaspoon) ground black 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
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.