Spinach & Mushroom Crustless Quiche

Perfect for Breakfast, Lunch, Dinner or Brunch... Great for meal prep

Easy, Savory and Delicious!

If you follow me on Instagram stories, you know my son is a huge fan of breakfast food and this is one of his favorites.

The recipe is adapted from one my son found this summer on You Tube (Vlog after College, not a food blog).  It has since become a regular in the rotation.  It is super easy to make and great for breakfast, brunch, lunch or even dinner.  In fact, it is a fabulous meal prep idea because it keeps in the refrigerator for a few days and heats up well.

Made with the requisite cream, eggs and cheese, it’s also packed with spinach, onions, mushrooms, chives and thyme.  The thing my son likes best is that it’s also made with bacon which provides lots of savory flavor.

We’ve only made it crustless as that is how my son likes it, but you could also make it in a gluten-free crust if desired.

Scroll down for recipe.

Spinach & Mushroom Crustless Quiche

Recipe

Recipe adapted from Vlog After College

5.0 from 1 reviews
Spinach, Mushroom and Bacon Crustless Quiche
 
Prep time
Cook time
Total time
 
This crustless quiche is savory, flavorful and packed with vegetables Super easy to prep, it is perfect made-ahead and heated up on busy days for breakfast, lunch or dinner or served to guests for brunch. Recipe adapted from Vlog After College.
Author:
Recipe type: Breakfast, Brunch, Dinner
Cuisine: Gluten-Free
Ingredients
  • 5 slices of bacon (we've used up to 7 if smaller slices)
  • 6 eggs
  • ⅔ cup half and half
  • 1 cup milk (we used skim milk and 1% equally successfully)
  • ½ heaping cup cheddar cheese
  • 1 heaping tablespoon chives
  • 1 medium onion, chopped (approximately 1 cup)
  • 1 heaping cup mushrooms, chopped
  • 1 heaping cup baby spinach, chopped
  • ½ tablespoon fresh thyme
Instructions
  1. Preheat oven to 425 degrees
  2. In large saucepan over medium heat, cook bacon strips.
  3. Place bacon on a plate (do not pat dry with towels, you want to flavor from the oil) and when cooled, break into bite size pieces
  4. In the same saucepan, using the bacon oil, saute the onions. After about 5 minutes, add in the mushrooms. Continue to heat, stirring gently until onions translucent and mushrooms tender. Remove from heat and place on same plate as bacon.
  5. Meanwhile in a large mixing bowl, add eggs and whisk to combine. Add half & half and milk whisk to combine. Add cheese, spinach, chives and thyme, mix together to combine.
  6. In a prepared 9 inch pie pan, place the bacon, mushroom and onion mixture. Spread evenly across the pan with a spoon. NOTE: If you are serving to guests, set aside a few pieces of bacon, mushroom and spinach before placing in pie pan and gently add to the top of the quiche to "decorate" before baking
  7. Pour the egg & spinach mixture over the bacon, mushrooms and onions in the pie pan.
  8. Bake at 425 degrees for 25-30 minutes or until top slightly browned and toothpick comes cleanly out of center.

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4 thoughts on “Spinach & Mushroom Crustless Quiche

  1. This was delicious! The whole family loved it and I’ll definitely be making it again! The only thing I would do differently next time is add a little salt and pepper to the egg mixture.

    1. So glad you loved it Karen! Good tip on the salt and pepper if you use a low salt bacon… sometimes my son’s adds pepper but he finds it salty enough since the onions and mushrooms are cooked in the bacon oil. Thanks for sharing!

  2. We LOVE this quiche recipe and I have now made it over a dozen times! It is so easy to make and is delicious! I also like that i don’t have the extra calories of pastry. Thank you for sharing this recipe and others for all of us with Celiac or gluten intolerance! We all appreciate your help! 😊

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