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Experience the ultimate convenience and taste with this crustless spinach quiche recipe, where every bite bursts with savory, eggy goodness. This easy-to-make quiche features tender spinach, crispy bacon, and two types of cheeses – without the fuss of a crust. Ideal for both quick meals and elegant brunches, this delightful low-carb egg dish will quickly become a favorite!

“LOVE this crustless version. Quiche has always been one of our favorites for any meal of the day. And I often freeze it in slices, so when the craving hits we can pop out a piece and bake it up!”

– ERICA
Overhead photo of a spinach and bacon quiche with no crust on a kitchen counter.

Update: This recipe was originally published in April 2020. I made updates to the article below to include more information about making a crustless quiche at home.

Table of Contents

About this recipe for crustless spinach quiche

If you love creamy, custardy eggs, but hate the hassle of pie crusts, I have the perfect quiche recipe for you!

Fluffy, rich and delicate egg custard flavored with a touch of spicy red pepper flakes, aromatic garlic and tangy dijon mustard; layered with crispy, meaty bacon, tender spinach, sharp white cheddar and creamy, nutty gruyere cheese. This crustless spinach and bacon quiche is hearty, filling and bursting with flavor, yet lighter and healthier than the classic alternative!

With only 15 minutes of hands-on-prep time required, this no crust spinach and bacon quiche is perfect for entertaining, yet easy and fast enough for a lazy breakfast or brunch with the family! Bonus, it can be made in advance and freezes beautifully!

If you’re looking for more easy egg breakfast ideas, try this Rolled Omelette in the Oven and Fluffy Omelet Recipe next.

Why you’ll love this recipe

  • Effortless Elegance! With no crust to worry about, this recipe for crustless spinach quiche simplifies the process – without sacrificing sophistication.
  • Stress-Free Cooking! With a straightforward recipe, minimal prep time and no need to fiddle with dough, this quiche can be whipped up with 15 minutes of hands on preparation. It’s ideal for those days when you want a homemade meal without spending hours in the kitchen.
  • Flavor Explosion! Each bite delivers a delicious symphony of savory flavors—creamy eggs, vibrant spinach, rich cheese, and crispy bacon meld together for a harmonious taste sensation that will leave your taste buds dancing.
  • Crowd-Pleaser! Perfect for entertaining, this crustless spinach and bacon quiche recipe is always a hit at brunches, potlucks, and with the family for dinners.
  • Wholesome Comfort! Enjoy the comforting, homey feel of a classic quiche with a modern, low-carb twist. This no pie crust version offers the same rich, satisfying texture and flavor as traditional quiche but with fewer calories, carbohydrates, and less mess.
  • Versatile Marvel! This crustless spinach bacon quiche is a canvas for your culinary creativity. Swap in your favorite cheeses, add your favorite herbs and cheeses, or customize the spices to your liking. Whether you prefer a hint of garlic, a touch of smoked paprika, or a sprinkling of sun-dried tomatoes, the possibilities are endless with this simple recipe.

What is a no pie crust quiche?

A crustless quiche, also known as an egg bake, oven omelet or egg casserole, is a savory baked egg custard made without a pie crust shell. It’s made simply with a combination of eggs, cream, fresh vegetables, cheese and any number of seasonings and fresh herbs. A crustless quiche can be vegetarian, or it can include various meats, such as bacon, ham, sausage or rotisserie chicken to name a few.

How’s it different from a frittata?

While both are common egg dishes, there are two distinct differences that set a crustless quiche apart from a frittata.

Filling: A crustless quiche is a savory baked custard. It’s made with an egg custard base (eggs whipped with cream, milk or half-and-half) and layered or mixed with filling ingredients, such as meats, vegetables and cheeses. A frittata is more like a thick omelet. It consists of beaten eggs and filling ingredients, such as meats, vegetables and cheeses. Take away: A quiche has a delicate and airy custard-like filling that melts in your mouth, while a frittata is more sturdy and solid with a texture similar to a thick omelet. 

Cooking technique: A quiche is prepared in a pie pan and baked slowly in the oven. However, a frittata is first cooked on the stove and then finished in the oven. Take away: Quiche is made completely in the oven, while a frittata requires cooking on both the stove and oven. 

Overhead photo of sautéed spinach, crispy cooked bacon, and sautéed onions in a large skillet.

ingredients for bacon spinach quiche crustless

This recipe for crustless quiche with spinach only requires 8 easy to find ingredients, plus a few pantry staples. Here’s what you’ll need:

  • Butter: You’ll need unsalted butter to provides rich flavor for sautéing the onions.
  • Onion: Sweet onions add a touch of mild onion flavor. Sub: Swap in caramelized onions if you’ve got them on hand.
  • Seasonings & Spices: A combination of fresh garlic, red pepper flakes, ground nutmeg, kosher salt and ground black pepper all provide robust flavor.
  • Spinach: I tend to use a block of frozen spinach in this no crust spinach and bacon quiche for convenience – it’s cheap and easy to find. Just make sure you thaw and thoroughly dry the spinach before using. Sub: Swap in 1 1/2 cups of fresh spinach instead. Just remove the stems, saute it, and then remove as much liquid as possible before adding it to the quiche.
  • Bacon: Crispy bacon adds a punch of smoky, salty, umami flavor. I recommend using 12 to 16 ounces , depending upon how “meaty” you want your quiche.
  • Cheese: White cheddar provides mild sharp flavor, while Gruyere cheese adds a nutty, slightly sweet flavor and creamy texture. Make sure you shred or grate the cheese yourself for the best taste and texture!
  • Eggs: I use a ratio of 5 large eggs (one cup volume) per 3/4 cup of dairy for this recipe. You can use 4 large eggs plus 1 or 2 yolks if you prefer an extra-rich flavor and velvety texture.
  • Dairy: Cream or half-and-half allows the protein in the eggs to coagulate, creating a silky, smooth custard. While classic custards use heavy cream, I prefer using half-and-half. While you can swap in whole milk for a less rich mouthfeel, I don’t recommend using low-fat or fat-free milk.
  • Mustard: Dijon mustard provides a touch of fat, which makes your no crust spinach quiche taste more decadently flavorful.

If you have any spinach leftover, put it to good use in these recipes: Cold Spinach Dip, Strawberry Spinach Salad with Chicken, and Casserole of Creamed Spinach.

Recipe variations

There are so many variations of this crustless spinach quiche recipe you can try – it’s the perfect way to get creative in the kitchen. Try adding whatever ingredients you love or simply have hanging around the pantry. The possibilities and flavor combinations are only limited by your imagination:

  • Crustless Spinach and Ham Quiche: Swap out the bacon for ham and replace the cheddar with mozzarella cheese.
  • Bacon and Asparagus Crustless Quiche: Forget the leafy greens all together and use asparagus instead! Omit the gruyere, double up on the white cheddar cheese and throw in some parmesan for good measure!
  • No Pie Crust Spinach Mushrooms Quiche: Make it vegetarian, but keep things hearty with a combination of spinach, shiitake mushrooms, shallots, gruyere cheese and parmesan cheese!
  • Salmon and Spinach No Crust Quiche with Goat Cheese: Transform your quiche into a seafood lover’s dream! Try using a combination of spinach, smoked salmon, gruyere and parmesan! Don’t forget to throw in plenty of fresh dill and scallions for good measure!
  • Vegetarian Quiche No Crust: You can easily transform this recipe into a vegetarian crustless spinach quiche – without sacrificing any flavor – by substituting the bacon with 4 to 5 ounces of fresh sliced mushrooms! Since mushrooms contain a lot of water, you will need to saute them along with the onions in step 2 of the recipe.

Pro-tip: When it comes to meats, use leftovers or cook them prior to adding them to your quiche filling. As for the vegetables, use your best discretion – any vegetables with a high water content, such as mushrooms, zucchini or eggplant, will need to be cooked prior to adding them to your filling!

Action photo of whisked eggs being poured over cooked spinach, bacon, and cheese in a pie dish.

How to make spinach quiche crustless

Making a spinach bacon quiche without the crust is incredibly easy. Eliminating the pie crust significantly cuts down on prep time (and calories and carbs). Here’s how to make this crustless spinach quiche recipe:

  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch deep dish pie pan (9×2-inch or equivalent) with non-stick cooking spray.
  2. Cook onions: Melt butter in a medium skillet. Add the onions and cook, stirring occasionally, until slightly golden. Add the garlic, red pepper flakes and nutmeg. Season with a pinch of salt and pepper. Cook, stirring, for 30 seconds. Immediately remove from heat.
  3. Add spinach and bacon: Add spinach and bacon to the pan with the onions. Stir to combine.
  4. Prepare filling: Transfer vegetables to prepared pie pan. Add cheddar and gruyere. Stir to combine. Use a spatula or the back of a spoon to spread the filling out in an even layer.
  5. Prepare the egg custard: In a medium mixing bowl, combine the eggs, half-and-half and mustard. Season with salt and pepper. Whisk well to thoroughly combine. Pour the egg mixture over the spinach and bacon mixture in the prepared pan. Use a spatula or spoon to gently press the filling down into the eggs.
  6. Top with more cheese: Sprinkle the remaining ¼ cup of each cheese evenly over the quiche.
  7. Bake: Bake for 45-55 minutes, or until eggs are just set. Check for doneness by inserting a toothpick into the filling – it should come out clean.
  8. Cool: Remove quiche from oven and allow to cool on the counter for 10 minutes.
  9. Serve: Garnish, slice and serve no crust spinach and bacon quiche. Enjoy!

Tips for the perfect crustless spinach quiche

Follow the simple tips below for baking up a perfect no crust spinach quiche every single time!

  • Drain the spinach: It’s imperative you thoroughly squeeze the spinach dry to remove as much moisture as possible before adding it to the filling! If you skip this step the water will leak into your filling, which will interfere with the setting of the eggs and you will end up with a watery quiche!
  • Grease the pie plate: This may seem obvious, but make sure you grease your pie plate! Eggs have a tendency to stick once cooked, so if you forget this step it will be tough to remove your quiche!
  • Bake until just set: A crustless quiche is only as good as its fluffy, moist texture! Therefore, it is imperative to correctly bake it! If you don’t bake it long enough, the center will be too soft to cook; however, if you bake it too long then it will lose its creamy texture! Make sure you bake your quiche until the center is just set, or barely jiggly! (See below to read about how to tell when your quiche is done baking!)
  • Cool: Your no crust spinach and bacon quiche will be very puffy upon removing it from the oven, but it will deflate quite a bit upon standing. Make sure you allow your quiche to rest at least 10 minutes before serving!

Step by step photos: making this recipe at home

Overhead photo collage of how to make a crustless spinach quiche step by step with written instructions on each step.

FAQs: frequently asked questions

What type of pie pan should I use?

For the best results, I recommend using a standard deep dish pie pan which has a depth of at least 2 to 2.5-inches.  Shallow pie dishes (with a depth of 1 to 1.25-inches) are great for thin pies with very little filling, such as chocolate tortes. However, this no crust spinach and bacon quiche is all about the thick, custardy filling, therefore you need to use a deep dish pie pan!

Can I use frozen spinach instead of fresh for my quiche?

You can use frozen spinach or fresh spinach to make this no pie crust quiche recipe. I actually prefer using frozen spinach since its’ convenient and doesn’t require further cooking, but use what you love.

If you’re using fresh spinach to make this recipe for crustless spinach quiche, you’ll need to saute it first. Regardless of which variety you are using, be sure to thoroughly drain it with paper towels to remove all excess water before adding it to the quiche filling mixture.

What can I add to the quiche filling?

  • Meats: Not a fan of bacon? Try using turkey bacon, ham, chorizo, sausage, chicken sausage, prosciutto or even leftover rotisserie chicken!
  • Seafood: Feeding a pescatarian? Switch things up and add in lump crab meat, leftover salmon or smoked salmon!
  • Greens: Instead of spinach, try other chopped leafy greens you love, such as kale or baby arugula!
  • Vegetables: Quiche is a great way to use up any vegetables you have hanging around your refrigerators crisper drawer! Try throwing in some bell peppers, jalapeño peppers, mushrooms, broccoli, cauliflower, sweet potatoes, potatoes, zucchini, asparagus, eggplant or even radishes!
  • Cheese: Swap out cheeses based upon what you love! Try swapping in some parmesan, Swiss cheese, gouda, goat cheese, cheddar, feta, mozzarella, pepper jack or even ricotta! As a rule of thumb, make sure you use at least one good melting cheese like cheddar or mozzarella for the best taste and texture!
  • Fresh Herbs: Fresh herbs are a wonderful way to add bright flavor to your quiche! Throw in some parsley, chives, scallions or dill depending upon what you love!

How do I ensure my crustless spinach quiche isn’t watery?

Nothing is worse than a sad, watery quiche! If your no crust spinach and bacon quiche turns out watery, chances are your filling ingredients were too moist, or your quiche needs to be baked for a longer period of time.

To avoid a water-logged quiche, follow these two simple rules:

  • Make sure your filling ingredients are as dry as possible! Any vegetables with a high water content, such as mushrooms or zucchini, need to be blanched or sautéed. Cooked greens, such as spinach, need to be thoroughly squeezed dry to remove as much moisture and liquid as possible.
  • Proper baking time! Under-baking your quiche can cause it to be quite watery. Make sure you bake your quiche until the center is just set and barely jiggles when you shake the pie pan.

Can I add a crust to this crustless quiche?

Absolutely! If you prefer a traditional quiche with a flaky crust you can use a frozen or pre-made pie crust, or try making your own! You will need to partially blind bake the crust first. Then, instead of filling an empty pie pan, you will pour the filling directly into the crust.

What temperature to bake no crust quiche?

The exact temperature to cook your quiche will depend upon the recipe. However, crustless spinach quiches should generally be cooked in an oven preheated between 325 to 360 degrees Fahrenheit. This temperature range ensures that the filling cooks slowly. If you bake the quiche in an oven that is too hot, your quiche will puff up, then sink and become rubbery. If you bake a quiche in an oven that is too cold, your quiche will not properly set in the middle.

A properly cooked quiche should have an exterior that is puffy and golden brown. The inside of the quiche should be just set and have a consistency similar to scrambled eggs.

How to tell when my quiche is done baking?

The key to a delicious quiche is proper baking! There are a couple ways to test this crustless spinach quiche recipe for doneness. It’s important to remember that you should bake your crustless spinach quiche until it is ‘soft set’ or ‘just set’ as it will continue to cook as it stands at room temperature.

  • Knife method: Insert the blade of a knife halfway down between the side and the center of the quiche. If your knife comes out clean, your quiche is done baking.
  • Thermometer method: Insert an instant-read thermometer in the center of the no crust spinach quiche, halfway down through the filling. Your quiche is done baking when it reaches an internal temperature of 170 degrees Fahrenheit.

Tip: Always let your quiche cool for 10 minutes at room temperature before serving – this allows the quiche to completely set in the middle!

Can I prepare this quiche ahead of time?

Absolutely! There are a few ways to prepare this spinach quiche without a crust ahead of time depending upon your preference:

  • Prep ahead and bake later (up to 1 day ahead): Prepare the quiche ahead according to the recipe instructions. Pour the quiche into the pie pan, cover and refrigerate overnight. The next day, remove the quiche from the refrigerator and let it sit on the counter for 30 minutes to remove the chill before baking according to the recipe instructions. (Note: You may need to add 5-10 minutes to the baking time.)
  • Prep, bake and reheat later (up to 3 days ahead): Prepare and bake the quiche according to the recipe instructions. Allow the quiche to cool to room temperature before covering with plastic wrap or foil and storing in the refrigerator. When ready to serve, follow the instructions below for reheating your quiche.
Overhead photo of a raw no pie crust quiche with spinach and bacon (before baking in the oven).

Serving crustless spinach quiche with bacon

You can serve quiche warm or at room temperature, which makes it perfect for easy entertaining or lazy Sunday mornings at home. While you can enjoy no crust spinach and bacon quiche cold, straight from the refrigerator, I don’t recommend it as it eggs get quite firm upon refrigeration.

If you’re serving a hungry crowd, try pairing this crustless spinach quiche recipe with these easy egg dishes: Egg Bites, Egg and Stuffing Muffins, Bagels with Eggs, or Avocado and Eggs Toast.

Common Serving Suggestions

  • Garnish with Fresh Herbs: Enhance presentation and flavor by garnishing with freshly chopped herbs, such as chives, parsley, or dill, for a burst of freshness.
  • Serve with a Fresh Salad: Pair your crustless spinach and bacon quiche with a crisp, mixed greens salad dressed in a light vinaigrette for a balanced and refreshing meal.
  • Accompany with Vegetables: Complement the no crust spinach quiche with a side of vegetables, such as sauteed bell peppers and onions, oven roasted mushrooms, and zucchini, or marinated cherry tomatoes, to add color and nutrition to your plate.
  • Alongside Breakfast Potatoes: Is it even considered living if you don’t include some type of breakfast potatoes, such as hash browns, potato patties, or home fried potatoes to your breakfast spread!?
  • Enjoy with Fruit: For a sweet contrast, serve your quiche with a side of fresh fruit, like berries or sliced apples. If you’re looking to enhance the fruit’s flavor, consider macerating it with sugar.
  • Pair with Soup: A warm, comforting soup, such as tomato basil soup or roasted butternut squash soup, makes a hearty and satisfying combination with the bacon spinach crustless quiche, perfect for a cozy meal.

Unique Serving Suggestions

  • Serve as a Breakfast Sandwich: Place a slice of quiche between two halves of a toasted English muffin or a homemade NY bagel for a delicious and portable breakfast sandwich.
  • Create a Quiche Bar: Set up a quiche bar with various condiments and sides, like hot sauce, salsas, and pickled vegetables, allowing guests to customize their quiche experience.
  • Pair with a Savory Meats: Serve the no crust spinach and bacon quiche alongside your favorite breakfast meats, like candied bacon, Canadian bacon, breakfast sausage, or crispy prosciutto to enhance the quiche’s hearty feel.
  • Top with a Poached Egg: For an extra touch of elegance, top each slice of quiche with a perfectly poached egg and a sprinkle of freshly cracked black pepper.
  • Sophisticated Seafood Garnish: If you’re serving a crowd, consider adorning the top of your quiche with slices of gravlax or smoked salmon, or dollops of salmon roe or caviar. And consider adding a touch of tanginess by dolloping a bit of sour cream or Greek yogurt on top of each slice before serving.
  • Perfect with Pastries: Satisfy your sweet tooth by serving a few decadent cream cheese danishes, chocolate croissants, chocolate coffee cake, and/or mug coffee cakes alongside the spinach quiche.
Close-up photo of a spinach bacon quiche without a crust.

Storing leftovers

Storage Instructions

  • Refrigeration: Allow the crustless spinach quiche to cool to room temperature before storing. Cover it tightly with plastic wrap or aluminum foil and store in the fridge for up to 4 days. For maximum freshness, cut the quiche into individual servings and store the slices in airtight containers.
  • Reheating in the oven: To reheat, preheat your oven to between 325°F to 350°F. Place the quiche on a baking sheet and heat for about 10-15 minutes, or until warm throughout. For best results, cover with foil to prevent the top from over-browning.
  • Reheating in the microwave:  Place an individual serving of no crust spinach quiche on a microwave safe plate. Reheat in the microwave for about 45 seconds to 1 minute. Check the quiche and continue to microwave in 30-second intervals until the eggs are just warm throughout.

Freezing Instructions

  • Freezing Unbaked Quiche: Prepare and assemble quiche according to recipe directions. Place the quiche on a baking sheet and flash freeze until completely frozen. Wrap the quiche in a layer of aluminum foil and then wrap in plastic wrap or place it into a freezer-safe resealable bag. Store in the freezer for up to 1 month.
    • To use: Thaw quiche in the refrigerator overnight. Remove the quiche from the refrigerator and let sit on the counter while the oven preheats. Bake according to recipe directions below. (Note: You may need to add 5-10 minutes to the bake time.)
  • Freezing Whole Quiche: Cool the quiche completely before freezing. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. The quiche can be frozen for up to 2-3 months.
  • Freezing Individual Slices: For convenience, cut the quiche into individual slices and wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. Freeze for up to 2-3 months.
  • Reheating: When ready to enjoy, do not thaw the previously baked quiche or slices. Unwrap the quiche and bake it in an oven preheated to 350°F for 5-10 minutes for slices and 20-30 minutes for the whole quiche, or until warm throughout.
Action photo of a slice of crustless quiche with spinach, bacon, and cheese being lifted from a pie plate.

Inexpensive, easy to prepare and totally customizable, this no-fail no crust spinach and bacon quiche is creamy, incredibly fluffy and packed with tender vegetables, salty bacon, flavorful seasonings and two types of cheeses. It’s perfect for easy breakfasts and quick lunches, or makes a delicious, simple dinner served with a side salad! No matter when or how you serve it up, you and your family will love this lightened-up classic!

Until next week, friends, cheers!

Cheyanne

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More breakfast casseroles recipes with eggs!

Overhead photo of a baked crustless spinach quiche garnished with sliced scallions and slices of lemon.

Crustless Spinach Quiche

5 from 6 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 5 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 8 servings
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Experience the ultimate convenience and taste with this crustless spinach quiche recipe, where every bite bursts with savory, eggy goodness. This easy-to-make quiche features tender spinach, crispy bacon, and two types of cheeses – without the fuss of a crust. Ideal for both quick meals and elegant brunches, this delightful low-carb egg dish will quickly become a favorite!

Equipment

  • 1 Medium Skillet – for sautéing the veggies
  • 1 Medium Mixing Bowl – for whisking the eggs
  • 1 9-inch deep dish pie pan (9×2-inch or equivalent) – for baking the no crust quiche

Ingredients 

  • 1 TBS Unsalted Butter – or Extra Virgin Olive Oil
  • 1 small Sweet Onion – small dice (about 1 3/4 cup)
  • 2 cloves Garlic – minced
  • 1/4 scant tsp EACH: Crushed Red Pepper Flakes & Ground Nutmeg
  • 10 ounces Chopped Frozen Spinach – thawed, drained & squeezed dry (can substitute 1 ½ cups Fresh Spinach)
  • 12-16 ounces Cooked Bacon – chopped (about 1 ½ cups) (SEE NOTES)
  • 1 ¼ Cup Shredded White Cheddar – DIVIDED (4 ounces)
  • 1 Cup Shredded Gruyere – DIVIDED (3 ounces)
  • 5 large Eggs
  • ¾ Cup Half-and-Half (substitutes: Heavy Cream or Full-Fat Whole Milk)
  • 1 heaping tsp Dijon Mustard
  • To Taste Kosher Salt & Ground Black Pepper

Instructions

  • Preheat oven and Prepare Pan: Arrange oven rack to the middle position and then preheat the oven to 350 degrees Fahrenheit.
    Lightly grease a 9-inch pie pan (9×2-inch or equivalent) with non-stick cooking spray.
  • Saute Onions with Seasonings: Melt the butter in a skillet over medium-high heat. Once the butter is melted, add the diced onions and cook, stirring occasionally, until they're slightly golden and softened, about 5-6 minutes.
    Add the garlic, red pepper flakes, and nutmeg to the skillet and season with a scant 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the veggie mixture, stirring constantly, for 30 seconds, or until the garlic is fragrant.
    Immediately remove the pan from the heat.
  • Add Spinach and Bacon to Onions: To the skillet with the onions, add the spinach and the bacon, then stir everything to combine the filling ingredients.
  • Add Quiche Fillings to Pie Pan: Transfer the spinach mixture to the prepared pie pan.
    Add 1 cup of cheddar cheese and ¾ cup of gruyere to the pie pan and stir the ingredients to combine.
    Then, use a spatula or the back of a spoon to spread the filling out in an even layer.
  • Prepare the Egg Custard: To a medium mixing bowl, add the eggs, half-and-half, and mustard mustard. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Then use a whisk and stir the ingredients until thoroughly combined and homogenous.
  • Pour Egg Custard over Spinach Mixture and Top with More Cheese: Pour the egg custard over the spinach and bacon mixture in the prepared pie pan. Next, use a spatula or spoon to gently press the filling ingredients down into the eggs.
    Sprinkle the remaining ¼ cup of EACH cheese evenly over the quiche.
  • Bake Crustless Quiche: Transfer the quiche to the preheated oven and bake for 50-60 minutes, or until eggs are just set. Check for doneness by inserting a toothpick into the filling – it should come out clean.
    (Note: If the top browns before the quiche is done baking, lightly tent the top of the dish with aluminum foil.)
  • Cool Slight, Then Serve No Crust Spinach Quiche: Remove the quiche from the oven and place on a wire rack. Let the crustless quiche cool on the counter for 10 minutes. Then use a sharp knife to slice the spinach quiche into individual servings. Garnish with fresh herbs and enjoy!

Video

Notes

  1. To easily and evenly cook bacon: Arrange oven rack to the middle shelf position. Preheat oven to 425 degrees Fahrenheit (or 400 degrees convection setting if you have it). Arrange bacon in an even layer on a wire rack lined baking sheet. Bake for 12-18 minutes or until cooked and crispy. (No need to flip bacon! If you are not using a convection oven, you may want to rotate the pan halfway through cooking if your oven has hot spots.)
  2. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  3. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 234kcal    Carbohydrates: 6g    Protein: 19g    Fat: 15g    Saturated Fat: 8g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 4g    Trans Fat: 0.1g    Cholesterol: 146mg    Sodium: 1058mg    Potassium: 262mg    Fiber: 1g    Sugar: 3g    Vitamin A: 4624IU    Vitamin C: 4mg    Calcium: 234mg    Iron: 1mg
Course: entree
Cuisine: American

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