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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.
I’d love to make this but in a 13x9x2 pan. Do you think doubling the recipe would be sufficient for this size pan?
I think it would since I made mine in a 9-inch pie pan.
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!
Hmm, I don’t really recommend doing this since you would be baking it twice and it could make the entire quiche super spongey.
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?
Hi Ashlee! Step 1 says to spray a 9-inch circular baking dish with cooking spray. I hope that helps and that you enjoy! :)
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.
I hope you enjoy!
i’ expectations made this twice this week, once for friends and again for family. It is wonderful!
I made this recipe for dinner yesterday, and it was DELICIOUS! This will be making repeat appearances in our home! Thank you for sharing :)
Awesome! :) thanks for the feedback!
This looks fabulous for Christmas morning…can it be assembled the night before, left in the fridge and baked the next morning?
Yes, you could do that.
can you use whipping cream instead of half and half
Yes, you can.
This was pretty amazing. I made this for a get together this morning and my dish was empty in no time. Love it!
Great to hear, Marice!
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. :)