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.
Reply
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!
Reply
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!
Reply
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.
Reply
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!!!
Reply
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!
Reply
Yum makes me wish I had an oven!
Reply
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’!
Reply
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/
See Also
60 Homemade Christmas Candy Recipes to Sweeten Your Holiday Season The Best Ever Chicken Noodle Soup Recipe Cherry Fluff Recipe - aka Cherry Salad - These Old Cookbooks 42 Family Cookbook Recipes from Grandma
Reply
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!
Reply
1. Awesome! I love it. Sometimes I make it just for breakfast.
  Reply
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!
Reply
1. Oh, yes! Gruyere is soooo yummy. They have it at Trader Joes.
  Reply
  1. yup, they do. picked some up on my break at work!
    Reply
  2. It’s now pinned to “recipes I’ve made and liked.” yum!
    Reply
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.
Reply
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?
  Reply
  See Also
  Vietnamese Pickled Mustard Greens - Dưa Chua Recipe
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
Reply
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
  Reply
  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.
    Reply
    1. Thanks, Terri! Great to know!
      Reply
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.
Reply
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!!!
Reply
1. So glad you liked it!
  Reply
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
Reply
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.
  Reply
  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!
    Reply
    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.
      Reply
Made this for dinner last night! It was amazingly easy to put together, and it taste amazing!
Having leftovers tonight. Definitely a keeper.
Reply
1. So glad you liked it!
  Reply
Love love this
Thank you so much for posting it
Reply
Yum – excited to make this! Do you think I could double the recipe and fit it in a 9×13 casserole dish?
Reply
1. sure – I’ve done that. just cook it longer.
  Reply

Crustless Quiche Recipe with Spinach & Bacon (2024)

FAQs

Should you cook spinach before putting it in quiche? ›

Steam the spinach until it's just wilted. Then, transfer it to a kitchen towel and wring out the excess water. In a large bowl, whisk together the eggs and milk, beating until no streaks of egg white remain. Add the steamed spinach, green onions, cheese, salt, and several grinds of pepper.

Find Out More ›

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

Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better. Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don't find it necessary with the ratio of ingredients in my recipe.

Get More Info ›

What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Learn More Now ›

Why use frozen spinach instead of fresh? ›

Moreover (if you haven't guessed yet, I'm team frozen), fresh spinach is a pain in its own right because it goes bad quickly. And every day it sits uncooked, it loses nutrients. Frozen spinach is cooked and frozen at its peak, keeping its nourishment intact.

Read The Full Story ›

What can I use instead of cream in a quiche? ›

Caption Options

Milk + Butter. Incorporating extra fat into regular milk can make a great substitute for heavy cream. ...
Half-and-Half. Whole milk and light cream are the two components of half-and-half, so it's not that far off from the real deal. ...
Full-Fat Greek Yogurt + Milk. “Full-fat” and “Greek” are absolutely key here.

Aug 21, 2023

Find Out More ›

Is quiche made with heavy cream or light cream? ›

Heavy cream is traditional in Quiche Lorraine, however, we seem to have better luck with light cream in our quiche recipes. They bake up lighter and the filling ingredients really shine through instead of getting masked by the milk fat.

Discover More Details ›

What can I substitute for half and half in a quiche? ›

Half-and-Half Substitute: Sour Cream or Yogurt

For baking, sour cream or yogurt are easy 1:1 substitutes for half-and-half, though both are tangier.

Explore More ›

What is the key to a good quiche? ›

What is the secret to a good quiche?

Texture! The custard should be creamy and silky smooth – not eggy, spongy, or overly firm. ...
Pre-bake the Crust! Pre-baking, also called “blind-baking,” ensures the crust is cooked all the way through without overbaking the custard.
Don't overcook.

Apr 14, 2022

Know More ›

Why do you put flour in quiche? ›

Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Learn More ›

Do you need to prebake pie crust for quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Discover More Details ›

Why is my crustless quiche soggy? ›

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

See Details ›

What is crustless quiche called? ›

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche.

Learn More Now ›

Why does my crustless quiche fall? ›

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Read On ›

Do you have to cook spinach before baking it? ›

Yes — but don't overdo it! Fresh spinach releases a lot of water as it cooks, which can result in a soggy lasagna. That's why you'll want to sauté the spinach until it just wilts, which prevents it from releasing too much liquid too quickly.

Get More Info Here ›

Should you sauté veggies before adding to quiche? ›

Cook the Veggies First

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

Learn More ›

Why is my spinach quiche watery? ›

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini.

Explore More ›

Should you boil spinach first? ›

A study found that cooking spinach quickly in boiling water, then plunging it into cold water, reduced oxalate content by 40 percent, on average, which was more effective than pan or pressure cooking.

Discover More ›

Crustless Quiche Recipe with Spinach & Bacon (2024)

33 Responses

FAQs

Should you cook spinach before putting it in quiche? ›

Why is my crustless quiche soggy? ›

References