This quick and easy Crustless Spinach Quiche recipe is a healthier, fuss-free alternative to the classic! Loaded with veggies and packed with bacon, this egg casserole is heavy on the flavor and lighter on the calories and carbs! It’s the perfect low-carb egg recipe for breakfast, brunch and even dinner! Plus, it’s a great way to use up your favorite vegetables, leftover meats and pantry seasonings!
Update: This post was originally published in April 2020. I made updates to the post below to include more information about a crustless quiche. I also added a recipe video to show you how quick and easy this low-carb quiche is to make!
Crustless Spinach Quiche with Bacon
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 crustless spinach 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!
Why you’ll love this recipe
- Extremely quick to prepare! This crustless quiche only requires 15 of hands on preparation!
- Easier than classic quiche! Since there is no blind-baking the pie crust, this quiche is foolproof and very straight forward to make!
- Insanely delicious taste and texture! This egg bake is luscious and custardy in texture! And, it’s bursting with salty bacon, delicate spinach and two types of cheeses!
- Easy to customize! You can easily get creative and omit ingredients you hate and add ones you love!
- Great way to use up ingredients! This crustless quiche is the perfect impromptu meal because you can literally add whatever ingredients have hanging around the kitchen!
- Healthy! This crustless quiche is every bit as delicious as a classic quiche, but it has a fraction of the calories and carbohydrates!
- Perfect for every occasion! This quiche is a hit with everyone – serve it at your next family breakfast or holiday brunch!
- Leftovers are superb! Leftover quiche makes the perfect quick heat-and-eat meal!
What is a crustless 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.
Is crustless quiche healthy?
This crustless quiche is a wonderful low-carb, healthy alternative to classic quiche! This easy egg casserole has a fraction of the calories and carbs with all the bold traditional quiche flavors! Plus, it’s packed with protein and fiber-rich vegetables!
- Eggs: Eggs are a good source of high-quality protein, plus they are rich in vitamin D, B6, B12. They are also an excellent source of minerals such as iron and zinc. Since they are nutrient dense (they have more nutrients per calorie than most food), eggs help make you feel fuller for longer.
- Spinach: Spinach is an extremely nutrient-rich, low-calorie vegetable. It’s rich in vitamin C and K, folic acid, iron and calcium. This leafy green also contains several other vitamins and minerals such as potassium and vitamins B6, B9 and E.
Pro-tips to make it even healthier: You can use low fat cheese and substitute whole milk for the half-and-half. Also, turkey bacon is a delicious, healthier alternative to regular bacon!
How many calories in quiche?
The exact number of calories will depend upon the precise brand and measurement of ingredients used. This spinach bacon quiche serves eight and has approximately 420 calories and 7 net carbs per serving.
Yes! This bacon egg quiche is gluten-free! Please note, if you have strict dietary restraints, always check product nutrition labels to ensure the brands you are using are safe and meets your dietary needs.
Crustless quiche ingredients
This healthy quiche only requires 8 easy to find ingredients, plus a few pantry staples! But, don’t let the simple ingredient list fool you – this quiche is undeniably rich and moist with a melt-in-your-mouth custardy texture! Every crustless quiche relies on two simple components – the creamy custard and the fillings. Be sure to scroll down to read about substitutions and easy customization ideas!
Ingredients in spinach and bacon quiche
- Butter: Butter provides a base of rich flavor for sautéing the onions. Make sure you use unsalted butter so you can control the amount of salt.
- Onion: One medium sweet onions adds a touch of mild onion flavor.
- Seasonings & Spices: A combination of fresh garlic, red pepper flakes, ground nutmeg, kosher salt and ground black pepper all provide a ton of robust flavor!
- Spinach: I tend to use frozen spinach in this quiche for convenience! A block of frozen spinach is cheap, quick and easy – just make sure you thaw and drain your spinach thoroughly dry before adding it to the quiche!! Frozen spinach will release a ton of water once thawed, so you need to squeeze it as dry as possible. (See below for fresh spinach substitution!)
- Bacon: Crispy bacon adds a punch of smoky, salty, umami flavor! The recipe calls for 12 to 16 ounces of bacon, depending upon how “meaty” you want your quiche! (See below for vegetarian option!)
- Cheese: A combination of white cheddar and Gruyere cheese add complex flavor! White cheddar provides a mild sharp taste and smooth texture, while Gruyere 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: Eggs are essential in a quiche! 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, milk 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 for a lighter mouthfeel.
- Mustard: Dijon mustard provides a touch of fat and acid, which makes your quiche taste more decadent and flavorful!
This recipe is extremely flexible! Feel substitute ingredients based on what you have on hand or prefer!
- Onion substitution: You can substitute any variety of onion you love — just make sure you’re using the same volume. Personally, I love using shallots – they provide a hint of delicate “sharpness” without much of the sulfur taste! Or I’ll throw in some caramelized onions if I have them on hand!
- Spinach: You can use 1 1/2 cups of fresh spinach instead of frozen if you prefer! You’ll need to remove the stems, saute it and then remove as much liquid as possible before adding it to the quiche.
- Bacon substitution: 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.
- Cheese options: Cheese adds flavor and fat to your quiche which provides a delicious taste and texture. The variety and amount of cheese is a matter of personal preference. You can use any combination of cheeses you love in this recipe! (See below for a comprehensive list of cheeses to use in quiche.)
- Dairy options: The type of dairy you use will directly impact the texture and flavor of your quiche. I prefer to use half-and-half because it still offers a delicious mouthfeel without all the extra calories and fat of heavy cream. With that said, you can absolutely use heavy cream for the richest texture and creamy flavor! You can also swap in whole milk for the cream, however the texture won’t be as luscious. While you can use low fat or fat-free milk, I do not recommend it as your quiche will end up slightly watery in taste and texture.
Crustless quiche variations
Looking to make some changes to this recipe? There are so many variations of quiche you can try and it’s the perfect way to get creative in the kitchen! Try adding whatever ingredients you love or simply have hanging around the kitchen! The possibilities and flavor combinations are only limited by your imagination!
What can I add to my 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!
Delicious quiche filling combinations to try
- Spinach & Ham + Gruyere & Mozzarella: Swap out the bacon for ham and replace the cheddar with mozzarella cheese!
- Bacon & Asparagus + White Cheddar & Parmesan: Forget the leafy greens all together and use asparagus instead! Omit the gruyere, double up on the white cheddar and throw in some parmesan for good measure!
- Spinach & Mushrooms & Shallots + Gruyere & Parmesan: Make it vegetarian, but keep things hearty with a combination of spinach, shiitake mushrooms, shallots, gruyere cheese and parmesan!
- Salmon & Spinach + Gruyere & 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!
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!
Can I add a crust to this 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.
How to make crustless quiche?
Making a spinach bacon quiche without the crust is incredibly easy and it can be prepared in advance! Eliminating the crust significantly cuts down on prep time (and calories and carbs)! Feel free to get creative and try using your favorite vegetables, meats, cheeses and spices!
- 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.
- 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.
- Add spinach and bacon: Add spinach and bacon to the pan with the onions. Stir to combine.
- 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.
- 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.
- Top with more cheese: Sprinkle the remaining ¼ cup of each cheese evenly over the quiche.
- 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.
- Cool: Remove quiche from oven and allow to cool on the counter for 10 minutes.
- Serve: Garnish, slice and serve quiche. Enjoy!
The best crustless spinach quiche step by step photos
Troubleshooting and tips for the best quiche
Before you bust the eggs and crank up your oven, read the easy tips and tricks below to ensure your crustless quiche turns out perfect every single time!
Tips for the perfect crustless spinach quiche
Follow the simple tips below for baking up a perfect 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 crustless 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!
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 crustless quiche is all about the thick, custardy filling, therefore you need to use a deep dish pie pan!
What temperature to bake it?
The exact temperature to cook your quiche will depend upon the recipe. However, a crustless spinach quiche 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 a quiche 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 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!
Why is my quiche watery?
Nothing is worse than a sad, watery quiche! If your 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.
Tips for serving spinach quiche
Looking for a new and exciting ways to serve your low-carb quiche? Below are a few unique ideas, plus some of my family’s favorite ways to enjoy this savory egg custard!
How to serve crustless quiche?
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 quiche cold, straight from the refrigerator, I don’t recommend it as it quiche gets quite firm upon refrigeration. (See below for making quiche ahead of time and reheating it!)
What goes with breakfast quiche?
This low-carb spinach quiche is hearty enough to serve as a stand alone breakfast, brunch or dinner main. However, it also pairs well with everything from fresh fruits and yogurt to breakfast pastries and potatoes! Below are a few of my family’s favorite pairing options for quiche.
12 of the best sides to serve with quiche
- Salad: Quiche and a simple green salad is a classic pairing for a reason! Delicate, leafy greens are a great way balance out the rich eggy custard!
- Fresh Fruits: Your favorite seasonal fresh fruits are a great way to keep things light and healthy!
- Yogurt or Cottage Cheese: If your feeling fancy top your yogurt or cottage cheese with a dollop of homemade jam and crunchy granola!
- Pancakes: No Sunday morning is complete without fluffy pancakes!
- Waffles: Same goes for crisp, tender waffles!
- Muffins: I never met a muffin I didn’t want to accompany my breakfast!
- Breakfast Pastries: A few decadent Danishes, Croissants or Coffee Cakes are the perfect sweet treat every great brunch spread needs!
- French Toast: Classic French toast or French Toast Casserole is the dynamic breakfast duo you never knew you needed!
- Potatoes: Are you even living if you don’t include some type of breakfast potatoes, such as hash browns, potato patties or roast potatoes in your breakfast spread!?
- Breakfast Meats: Anything from bacon or Canadian bacon to leftover holiday ham or crispy prosciutto!
- Smoked Salmon: Delicate salmon is a great alternative to breakfast meats if you are looking for a healthier option!
- Mushrooms: If you are serving quiche for a light lunch or dinner, try pairing it with roasted or sautéed mushrooms!
Can I make quiche ahead of time?
Absolutely! There are a few ways to prepare this crustless spinach quiche 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.
Tips for storing homemade quiche
Food safety is important when it comes to food storage! Follow the simple tips below for properly storing your spinach and bacon quiche!
How long does it last?
Quiche is best served warm or at room temperature the day it is baked.
However, leftover spinach quiche can be stored in an airtight container in the refrigerator. Properly stored, the casserole will last for up to 4 days. Alternatively, you can freeze your quiche to extend its shelf life. (See below for freezing instructions.)
Can you freeze quiche?
Crustless spinach quiche freezes beautifully! You can freeze your crustless quiche both before or after baking.
- 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.)
- Baked quiche: Prepare and bake quiche according to recipe instructions. Allow quiche to cool completely. Wrap quiche in a single layer of aluminum foil and then wrap in plastic wrap or place into a freezer-safe resealable bag to avoid excess air exposure. Store in the freezer for up to 3 months.
- To use: Do NOT thaw. Unwrap the quiche and bake it in an oven preheated to 350°F for 20-30 minutes, or until warm throughout.
How to reheat it?
While you can enjoy leftover quiche cold, straight from the refrigerator, it tastes best if you reheat it!
- To reheat quiche in the microwave: Place an individual serving of 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.
- To reheat quiche in the oven: Place quiche on a baking sheet lined with non-stick aluminum foil. Tent the top of the quiche lightly with foil to prevent the eggs from drying out. Place in 325°F oven and reheat for about 15 minutes, or until the quiche is just warm throughout. The exact time will depend upon the serving size.
Inexpensive, easy to prepare and totally customizable, this no-fail crustless spinach 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!
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More breakfast recipes with eggs!
- Avocado and Eggs Toast
- Asparagus Frittata Recipe
- Strawberry Strata (A summertime brunch favorite!)
- Bagels with Eggs
- Egg Sausage Casserole
- Potato Frittata
- Egg and Stuffing Muffins
The best Crustless Spinach Bacon Quiche recipe plus video👇
Crustless Spinach Quiche recipe
- Medium Skillet
- Medium Mixing Bowl
- 9-inch deep dish pie pan (9x2-inch or equivalent)
- 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 Bacon – cooked and 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 (or Whole Milk, Heavy Cream)
- 1 heaping tsp Dijon Mustard
- Kosher Salt & Ground Black Pepper
- Optional Garnish: Lemon Wedges, Grated Parmesan, Fresh Scallions, Dill or Parsley
- For Serving: Arugula or Greens Salad, Prosciutto
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch deep dish pie pan (9x2-inch or equivalent) with non-stick cooking spray.
- Cook onions: Melt butter in a medium skillet over medium-high heat. Add onions. Cook, stirring occasionally, until slightly golden and softened, about 5-6 minutes. Add the garlic, red pepper flakes and nutmeg. Season with a scant 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, for 30 seconds, or until fragrant. Immediately remove from heat.
- Add spinach and bacon: Add spinach and bacon to the pan with the onions. Stir to combine.
- Prepare filling: Transfer spinach mixture to prepared pie pan. Add 1 cup of cheddar and ¾ cup of gruyere. Stir to combine. Use a spatula or the back of a spoon to spread the filling out in an even layer.
- Prepare the egg custard: In a medium mixing bowl, combine the eggs, half-and-half and mustard. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Whisk well to thoroughly combine.
- Pour custard over spinach mixture + Top with more cheese: Pour the egg custard over the spinach and bacon mixture in the prepared pan. Use a spatula or spoon to gently press the filling down into the eggs. Sprinkle the remaining ¼ cup of each cheese evenly over the quiche.
- Bake: Transfer dish to the 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 & Serve: Remove quiche from oven and allow to cool on the counter for 10 minutes. Garnish, slice and serve quiche. Enjoy!
- 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.)
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MaryAnn | The Beach House Kitchen says
LOVE this crustless version Chey. 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! Love the new photos and video!
Ben | Havocinthekitchen says
I love crustless recipes (I even make a crustless cheesecake occasionally, because the filling is the best part anyway). This cheesy quiche looks and sounds amazing. And you know what? I’ve got some fresh spinach sitting in the fridge for a while, which is about to start looking sad. I am going to save it tomorrow by making this delicious meal!
Ben | Havocinthekitchen says
While I do like all possible savoury pies and tarts, I think a crust isn’t the obligatory part. Don’t get it wrong – it’s delicious, too. But I don’t mind skipping it every now and then and enjoy a mega huge dessert or another slice of the pie instead! Love this combo of bacon, cheese, and spinach, and I also clearly see sun-dried tomatoes in my quiche!
I love quiche and this one is even better because you’ve lightened it up, but not too much. Bacon! Looks really wonderful, Cheyanne. I’d gladly sit down to this for any meal of the day!
Mary Ann | The Beach House Kitchen says
Quiche is one of our favorites Chey. We enjoy it for breakfast, lunch or dinner. And this crustless version looks spectacular. I’m always looking to cut out calories, so I’m all about the no crust. Can’t wait to add this to our menu! Pinned!
Jennifer @ Seasons and Suppers says
I love quiche and thankfully, eggs are pretty easy to get here, so they are rapidly becoming a great staple for us. Will be making this one 🙂
Kelsie | the itsy-bitsy kitchen says
I love quiche! I think this would be perfect for Easter brunch–and since I’m not having people over for brunch this year I’ll get to eat it all myself :). Have a great weekend, Chey!
This is so yummy and I do love mine with lots of bacon bits :-))