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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.
Hi Carol – this looks great, I think I’ll try it tomorrow
Hi, my name is Julie! I hope you enjoy this.
Excellent idea for serving the Bible study ladies! It’s my turn to host in my home this week and I needed a new make-ahead breakfast idea. Two of us are gluten-free, one is dairy-free, so I’ll modify to accommodate. I’ll make a gluten-free sweet bread, slice some fruit, coffee and tea, and voila! Breakfast for the ladies! Thank you very much for sharing this recipe.
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!!
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!
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?
I think it’ll be okay to replace the milk and half and half with water.
Hi there! I made this with coconut milk in a muffin tin; fantastic! Thanks so much for sharing!
Yum!
This was amazing. Made it for a brunch and was the hit. And keto to boot.
Reminds me of my family’s ‘frittatas! Great using the oven and less messy – and without burning the cook! Looking forward to your blog!
Thanks Dina! :)
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.
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.
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.
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!!