My Spinach Bacon Quiche is elegant and easy. Plus, you could enjoy all that rich, creamy goodness without the extra carbs and effort. It is a versatile marvel that’s perfect for breakfast, brunch, lunch, or dinner. No pie crust required.
If you want some quick egg recipes, try my breakfast taco recipe and this classic egg salad recipe. They are great recipes to have in your arsenal.
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Why this Crustless Spinach Bacon Quiche Recipe is a Keeper
When I want to make a low carb, quick and delicious breakfast, brunch or dinner option this quiche is the way to go. My family loves the incredible taste and I love how easy it is to make.
- Effortless & Time-Saving: Skipping the crust eliminates a significant step, making this bacon and spinach quiche quicker and easier to prepare than traditional versions. Perfect for busy mornings, brunches, or light dinners.
- Naturally Gluten-Free: Without a crust, this quiche is inherently gluten-free, making it a fantastic option for those with dietary restrictions.
- Packed with Flavor & Texture: The combination of savory bacon, earthy spinach, and creamy custard creates a delightful balance of tastes and textures in every bite.
- Versatile & Adaptable: It’s a blank canvas for your favorite ingredients. You can easily swap out vegetables, cheeses, and proteins to suit your preferences and what you have on hand.
- Satisfying & Nutritious: Eggs provide a good source of protein, while spinach adds vitamins and minerals. Bacon contributes delicious flavor and a bit of richness and flavor.
- Great for Leftovers: It holds up beautifully in the refrigerator and tastes just as good (if not better!) the next day, making it ideal for meal prepping.
Can I freeze the bacon spinach quiche to prep for the week?
Of course you can freeze the quiche right in the pie dish. Thaw in the fridge when you are ready. You can serve the quiche at room temperature or reheat to serve hot.
Pro Tip to Love this Recipe
Squeeze Out Excess Moisture: This is crucial for spinach and other watery vegetables to prevent a soggy quiche.
Ingredient Notes and Substitution Suggestions
This one of the most versatile recipes. You can make the quiche filling in so many different ways with different vegetables, meat and cheese. Just combine the eggs with your favorite ingredients.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Large Eggs: Make a quiche with large eggs.
- VARIATION: You can make the dish with egg whites or with eggbeaters.
- Bacon: A 10 ounce package. Use cured or uncured bacon. Flavored bacon such as maple or smoked varieties are great. Make with turkey bacon if you like.
- Vegetables: I use onion and chopped spinach. To make it easier I use a bag of baby spinach.
- VARIATION: Add some broccoli, mushrooms, bell peppers or your favorite veggie can be substituted.
- Cheese: I love good melty cheese for the quiche. I try a good Gruyere and parmesan that I grate myself. Cheese such as cheddar or swiss cheese are also great.
- VARIATION: Brown and crumble your favorite sausage (Italian, breakfast, etc.).
- Ham: Dice cooked ham.
- Smoked Salmon: Flake cooked smoked salmon into the egg mixture.
How to Make Crustless Spinach and Bacon Quiche
This is a great recipe for the holidays or any weekend breakfast.I love quiche and you will too, especially one that is easy and delicious.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Bacon: First, preheat the oven to 350 degrees. Then in a skillet over medium heat cook bacon until crispy. Remove bacon to paper towel and drain excess bacon grease from pan.
- Prep the Vegetables: Next, return skillet to heat and add onions into skillet. Cook until tender and set aside. Add spinach to skillet and cook until wilted; about five minutes. In a large bowl whisk together egg, heavy cream, all purpose blend, peppe. Then add in cheese, onions, bacon. Pour the egg mixture in to the pie pan add remaining cheese on top.
- Bake: Bake the quiche until the edges are lightly browned and the middle is set.
Make Ahead Suggestions for Crustless Quiche
You can make so much of the spinach and bacon quiche recipe ahead of time. Especially not having to deal with the crust.
- Cook the Bacon: You can cook the bacon a day or two in advance until crispy. Crumble it and store it in an airtight container in the refrigerator.
- Sauté the Spinach: Sauté the spinach until wilted and squeeze out any excess moisture. Store it in a separate airtight container in the refrigerator.
- Grate the Cheese: Grate your chosen cheese and store it in an airtight container in the refrigerator.
- Whisk the Egg Mixture (with caution): While you can whisk the eggs, cream/milk, salt, and pepper together a few hours ahead, it’s best to add any vegetables or cheese just before baking to prevent them from sinking or the mixture from becoming watery. If you do whisk ahead, store it covered in the refrigerator until you assemble the quiche.
How to Store Leftovers and Reheat the Quiche
- Store in the Fridge: Refrigerate: Allow the quiche to cool completely. Then, wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. It can be stored for 3-4 days.
- Reheating: Oven: This is the best method for retaining texture. Preheat your oven to 350°F (175°C). Cover the quiche with foil to prevent it from drying out. Reheat for 15-20 minutes, or until heated through.
- Microwave: This is faster, but the texture may change slightly. Reheat individual slices on a microwave-safe plate for 30-60 seconds, or until heated through.
Common Questions About This Brunch Recipe
Yes, if you like you can make individual quiche or you can make mini quiches if you want to serve them at a party or brunch celebration.
There are a few ways to determine when it is done. Remember the quiche will continue to cook after it is removed from the oven.
Jiggle Test: The most common test. Gently shake the baking pan. The quiche should wobble slightly in the center, like a set custard. If it’s still liquid or sloshy, it needs more time.
Knife Test: Insert a thin-bladed knife into the center of the quiche. It should come out mostly clean. A little bit of moisture is okay, but you don’t want it to be runny.
Temperature: An instant-read thermometer inserted into the center should read between 165°F and 185°F (74°C and 85°C) in the custardy center.
Too much cream relative to the number of eggs can prevent the quiche from setting properly. Vegetables like zucchini, mushrooms, and spinach release a lot of water as they cook. Always sauté them first and drain them well, or even squeeze out excess moisture.
Expert Tips for Making and Baking Bacon Quiche
I like this recipe because I can make ahead, add extra veggies or use up vegetables that I have.
- Don’t Overcook the Eggs: Overcooked quiche will be rubbery and dry. Bake until just set.
- Pre-Cook Ingredients When you Make this Recipe: Sautéing vegetables and cooking bacon beforehand ensures they are cooked through and releases excess moisture.
- Use Quality Ingredients: The flavor of a simple dish like this relies on the quality of its components. You can use whole milk or half and half if you wish.
- Season Generously: Season each component (vegetables, egg mixture) adequately to bring out the best flavors.
- Serve Warm or at Room Temperature: Crustless quiche is delicious served warm, at room temperature, or even slightly chilled.
- Garnish for Appeal: Before serving, garnish with fresh herbs, a sprinkle of extra cheese, or a drizzle of hot sauce for added visual appeal and flavor
- Serve this recipe with: List what to serve with Spinach Frittata with Feta, Fruit Salad with Honey Lime Dressing and Crock Pot French Toast with Apples.
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Crustless Spinach Bacon Quiche
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Ingredients
- 6 Eggs
- 10 ounces Bacon, diced
- 1 Small onion, sliced
- 10 ounces Spinach, chopped
- 1-1/2 cups Gruyere or Swiss cheese, shredded
- ½ cup Parmesan, grated
- 2 cups Heavy cream
- All Purpose Seasoning
Instructions
- Preheat oven to 350º
- In a skillet over medium heat cook bacon until crispy. Remove bacon from skillet and drain excess grease from pan.
- Return skillet to heat and add onions into skillet. Cook until tender and set aside. Add spinach to skillet and cook until wilted; about five minutes.
- In a large bowl whisk together six eggs. Add two cups cream and whisk until well combined. Add in cheese, onions, bacon. Stir until well mixed.
- Transfer mixture to a skillet or pie plate that’s been prepared with nonstick cooking spray. Bake at 350º for 30-45 minutes, until the edges are lightly browned and the middle is set.
Christina’s Notes
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- Don’t Overcook the Eggs: Overcooked quiche will be rubbery and dry. Bake until just set.
- Pre-Cook Ingredients When you Make this Recipe: Sautéing vegetables and cooking bacon beforehand ensures they are cooked through and releases excess moisture.
- Use Quality Ingredients: The flavor of a simple dish like this relies on the quality of its components. You can use whole milk or half and half if you wish.
- Season Generously: Season each component (vegetables, egg mixture) adequately to bring out the best flavors.
- Serve Warm or at Room Temperature: Crustless quiche is delicious served warm, at room temperature, or even slightly chilled.
- Garnish for Appeal: Before serving, garnish with fresh herbs, a sprinkle of extra cheese, or a drizzle of hot sauce for added visual appeal and flavor
- Serve this recipe with: List what to serve with Spinach Frittata with Feta, Fruit Salad with Honey Lime Dressing and Crock Pot French Toast with Apples.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Your written instructions do not say when to add the spinach. Please fix that. Otherwise very good!
Step 3 in the recipe card.