crustless quiche with spinach & bacon

So in an attempt to shed some last minute poundage, I went low carb for a week or two before the wedding. A very nice friend of mine found me this crustless quiche recipe on Allrecipes.com and I made it immediately. And how do you make a good recipe great? Add bacon. So that’s exactly what I did to this quiche to, you know, make it “my own” and you can’t go wrong with bacon, right? Right. If you disagree, we are no longer friends.

Here’s what you’ll need:

  • 3 slices of bacon, diced
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded cheese (I used Muenster, but I think a sharp cheddar would be nice too)
  • salt & pepper, to taste

Start by preheating the oven to 350°F and lightly grease a 9-inch pie pan with butter or cooking spray. In a large skillet over medium heat, brown the diced bacon until crispy.

When it’s done browning, remove it to a plate covered in paper towels to drain off the grease a tiny bit. While the bacon is cooking, shred the cheese and chop the onion. Or buy pre-shredded cheese even though it’s cheaper to buy a block and shred it yourself. DISCLAIMER: Only shred cheese yourself if (A) you have someone who will do it for you manually (like a husband or kid or highly trained cat) or (B) have a food processor with a shred attachment. Also, if you get can your highly trained cat to chop onions for you, I need to borrow your cat.

Ok, back to the actual cooking… Add the onions to the bacon grease and cook until tender (about 5 minutes).

Stirring frequently to make sure you get all of the bacon goodness all over the onions. They love each other you know, bacon and onion.

Once the onions are nice and tender, add in your thawed & drained spinach.

And last but not least, add the bacon that’s been waiting oh so patiently.

Stir together and cook until all of the excess moisture has been evaporated. In the meantime, in a large bowl whisk the eggs together. I had to include this pic of the two different kinds of eggs I used. The one on the left is from my dad, who raises his own chickens, and the one on the right is a cage-free organic egg from the grocery store. Even though I try to buy the “healthiest” and most “chicken friendly” eggs at the store, you can still see a big difference between the two.

I digress. Back to whisking the eggs together in a large bowl. I used the same bowl that the spinach was in, can you tell?

Then add in your shredded cheese. Mmmm cheese.

Stir it all together and create this big gloppy mess of eggy-cheese.

But then add the spinach mixture and it becomes… well, a big gloppy mess of eggy-cheesy-spinach.

Pour the aforementioned mess into the prepared pie pan (I promise it will fit, I had doubts too).

See? And now pop her in the oven and bake for about 25-30 minutes until the eggs have set.

And the cheese will turn a nice golden brown.

 Let it cool for about 10 minutes before serving, if you can.

You’ll never know the crust is gone.

 Omit the bacon (and lose my friendship) if you want a full vegetarian meal.

crustless quiche with spinach & bacon

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

crustless quiche with spinach & bacon

A quiche so good, you won't miss the crust

Ingredients

  • 3 slices of bacon, diced
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded cheese (Muenster or cheddar)
  • salt & pepper, to taste

Instructions

  1. Start by preheating the oven to 350°F and lightly grease a 9-inch pie pan with butter or cooking spray.
  2. In a large skillet over medium heat, brown the diced bacon until crispy.
  3. When it's done browning, remove it to a plate covered in paper towels to drain.
  4. Add the onions to the bacon grease and cook until tender (about 5 minutes). Stir frequently to make sure you get all of the bacon browned bits all over the onions.
  5. Add the thawed & drained spinach & bacon.
  6. Stir together and cook until all of the excess moisture has been evaporated.
  7. In a large bowl whisk the eggs together. And add the shredded cheese.
  8. Next add the spinach mixture and stir together.
  9. Pour into the prepared pie pan
  10. Bake for about 25-30 minutes until the eggs have set.
  11. Let it cool for 10 minutes before serving.
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3 Responses to “crustless quiche with spinach & bacon”

  1. May 31, 2012 at 6:20 am #

    Yum! This looks baconlicious.

  2. Autumn
    May 29, 2014 at 11:51 am #

    This is my favorite low calorie quiche! I make this all the time. I use turkey bacon instead.

    • daisi
      July 23, 2014 at 7:40 am #

      Yum! I’ll have to try it with turkey bacon to make it even healthier! Thanks for the comment :)

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