Crustless Quiche Recipe with Spinach & Bacon (2024)

33 Responses

We do something similar frequently for dinner. Sometimes I take it down the Spanish tortilla route w/ potatoes and other times I load it it up with mushrooms and bacon, like you have here. It’s less of a recipe than method: saute everything until wonderful, add beaten eggs, cook on the burner until set, and finish under the broil.
I’d give it another try with other ingredients your family may be more interested in, unless it was a texture thing.
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We had this last week….well sorta. I didn’t use bacon and tossed in the cheese I had on hand, but even when using the substitutions (and added mushrooms) it was delicious! I’m looking forward to actually making it just by the recipe. And, I even ate the leftovers cold…right out of the fridge and it was still good!
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I make a crustless quiche about once every two weeks because my girls love eggs and, frankly, I can’t be bothered with the crust. I usually saute some spinach in olive oil and I like to use Muenster cheese. The last time that I made it, all that I had on hand was cheddar so I added that and some tomatoes to the spinach. It’s great to send to school for lunch for the girls too. M likes hers heated but A likes to eat it cold!
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That sounds yummy. I’ve been making crustless quiche for awhile now but I haven’t tried this recipe. And wouldn’t you know we have Chard growing in our garden right now. We’ve been sauteing it like you but it’s also great uncooked in salads.
Thanks for the recipe.
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Ooh so glad you loved this!! My family isn’t as into this as I am either, but hey it makes a great easy breakfast, lunch and dinner for a busy momma on the go!!!
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This sounds fabulous! Only my mom and I would eat it, but it would SO be worth the work! Also, I just made a “crustless” quiche that used about 1/4 cup flour and it actually separated from the eggs and formed a crust on the bottom, it was pretty cool. The recipe mentioned that you could use GF flour and it would do the same thing!
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Yum makes me wish I had an oven!
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Thank you ma’am for a menu idea for next week. I’ve pretty much worn out the other tried and true crustless quiche recipe you posted quite a ways back. That, and your brownies. Oh, and your chicken enchiladas. Suffice it to say you have left a memorable impression on our weekly meals for some time now! Keep ’em comin’!
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That looks great! I usually do frittatas now. Quicker, and if I’m going to have carbs, I’d rather have potatoes than a crust. Have you ever heard of using a rice crust for quiche? I have her book but have never tried it, but looks like it would work for GF, no? https://frozenassets.wordpress.com/2007/08/05/basic-use-it-up-quiche-recipe/
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I made this for dinner last night and enjoyed leftovers for breakfast this morning. VERY tasty recipe! Even my husband loved it and he’s not normally a fan of any sort of greens. It was an easy way to sneak some yummy vitamins into his food 😉 I’ll be enjoying leftovers for breakfast tomorrow as well, hopefully even the day after 😀 I love that it reheats so well! Thanks for sharing a great recipe!
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1. Awesome! I love it. Sometimes I make it just for breakfast.
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I’m not sure if I’ve ever had gruyere cheese before but I might get some to go with this. Using an oven safe skillet makes for one less dish to wash, sounds like a plan to me!
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1. Oh, yes! Gruyere is soooo yummy. They have it at Trader Joes.
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  1. yup, they do. picked some up on my break at work!
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  2. It’s now pinned to “recipes I’ve made and liked.” yum!
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Hi, I’ve only made quiche twice. Too fattening for me, but I’d like to try this recipe. Can I sub half & half for the cream? I’ve done that for sauces, & they turned out fine. Thanks.
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1. Hi Karen, I think you probably can. Try it, and let me know how it turns out! Maybe reduce the half and half a bit since it’s not as thick?
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Thanks for the recipe! I’m just wondering if it would be OK to freeze the end result? My husband is a shift worker & I like to get the “jump up” and prepare some meals ahead of time. Thanks again!
Mary from Oz
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1. Hey Mary. I’ve never tried it, so I can’t say for sure. I googled and found this, so it sounds like you can. 🙂 https://www.wikihow.com/Freeze-Quiche
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  1. I made it last weekend and did freeze it. Just cook as directed and let it cool. Once it’s at room temp, cover well with a couple of layers of plastic wrap and foil. When you’re ready to eat, remove plastic wrap, but keep covered with foil. Place in COLD oven at 350 and cook for about 45 minutes. I removed the foil and cooked until it was warm throughout. It didn’t change any flavors! It just took awhile to cook throughout. Next time, I might place in refrigerator the night before and then place in cold oven to heat.
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    1. Thanks, Terri! Great to know!
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This is very, very salty! Even excluding the salt. If you want to make it cut back on the cheeses and eliminate the salt.
Excellent taste but had to throw a lot away because of how salty it was.
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This is the BEST quiche EVER!!! I made it just like the recipe except I don’t like onions…so I substituted with a lot of onion powder. It was awesome!!!
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1. So glad you liked it!
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Hi there- I hope this message makes it to you. Looks like this post is many years old. This recipe looks AMAZING, my only reservation is that it seems there is an exorbitant amount of heavy cream in relation to the eggs and other ingredients. Is there any error in the published recipe? Or am I just a quiche novice?? Thank you!!
Lindsay
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1. Hi Lindsay. It is very heavy… delicious, but rich. 🙂 It is accurate, but feel free to sub half and half or whole milk for part of the cream if you prefer.
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  1. Thank you so much for a prompt reply! I’m having my girlfriends over this Sunday for brunch and am excited to try this recipe! I’ll provide feedback after we all give it a try! Does the middle get set pretty well in the cook time or is it still “wet” in the middle? Just curious for some of my more picky eaters if I need to cook any further or sub the heavy cream for something that will set better. Thanks again!
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    1. You may need extra time for it to set. Definitely check it and give it an extra few if you think it needs it. I’m weird about runny eggs, so it definitely sets if you give it time. Also, let it sit for 15 min or so before cutting.
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Made this for dinner last night! It was amazingly easy to put together, and it taste amazing!
Having leftovers tonight. Definitely a keeper.
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1. So glad you liked it!
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Love love this
Thank you so much for posting it
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Yum – excited to make this! Do you think I could double the recipe and fit it in a 9×13 casserole dish?
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1. sure – I’ve done that. just cook it longer.
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Crustless Quiche Recipe with Spinach & Bacon (2024)

FAQs

Can I use milk instead of heavy cream for quiche? ›

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

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Does fresh spinach need to be cooked before adding to quiche? ›

If you choose to use fresh spinach, you'll need to start with about 1 1/2 pounds. Wilt it in a skillet, then squeeze out any extra moisture before adding it to the other ingredients. Why is my spinach quiche watery? If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing!

How many eggs make 1 cup? ›

5 large eggs

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What temperature should quiche be cooked at? ›

The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference. A fast and accurate Thermapen^® is perfect for the job, and will help you make perfect quiche the first time around.

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Can you put too many eggs in a quiche? ›

The Kitchn cautions that using too many eggs can make the consistency of the quiche rubbery and tough, while using too few eggs can prevent the custard filling from setting properly, giving you a runny, soggy quiche. The recommended proportion is one egg to one-half cup of cream or milk.

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What rack of the oven is best for quiche? ›

Go for the bottom rack when you bake quiche

As you may have already deduced, that makes the bottom rack the best place for quiche, according to The Kitchn. An ideal quiche is characterized by a moist filling held in place by a crisp crust, but that crispness can be hard to achieve with the wetness of the egg custard.

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Can I use 2% milk instead of heavy cream for quiche? ›

Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.

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Is it OK to use milk instead of heavy cream? ›

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping. Best for: cooking and baking.

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Can you use milk instead of heavy cream for eggs? ›

Use 1 tablespoon of cream, milk or water for each egg that will be scrambled. Using milk, half & half or even whipping cream creates a deliciously creamy texture.

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Why isn't my quiche creamy? ›

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy, and your quiche will be dry instead of creamy. Too much, and it won't set properly.

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Crustless Quiche Recipe with Spinach & Bacon (2024)

33 Responses

FAQs

Can I use milk instead of heavy cream for quiche? ›

How many eggs make 1 cup? ›

References