If you followed my Instagram Stories or Facebook last week, you know that we made a quiche while on vacation at the request of my son.
What you don’t know is the backstory: one morning my son asked to go to the supermarket to get ingredients because he wanted to make a recipe he found on You Tube (Vlog after College, not a food blog). So off we went on our bikes before a big rainstorm and came back with eggs, milk, cheddar cheese, half and half, baby spinach, chopped mushrooms, an onion and bacon. He proceeded to make this quiche more or less on his own, directing me with specific tasks. We made some guesstimates and adjustments along the way as the recipe was not fully detailed and we made it crustless as we didn’t have a gluten-free crust. But the thing was… it turned out really well!
It’s a great texture, savory and flavorful. Many of you asked for the recipe so we made it again, and wrote down all our measurements detailed below.
But the other takeaways here: Ideas and inspiration can come from anywhere, and one day my son may be cooking for me! I love that he took it upon himself to find a recipe, buy the ingredients and make this quiche. And I love that this it lasted for several days so we didn’t have to cook breakfast the next day 🙂
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: Healthy Gluten-Free Family
Recipe type: Breakfast, Brunch, Dinner
5 slices of bacon (we've used up to 7 if smaller slices)
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 (optional)
Preheat oven to 425 degrees
In large saucepan over medium heat, cook bacon strips.
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
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.
Meanwhile in a large mixing bowl, add eggs and whisk to combine. Add half & half and milk whisk to combine. Add cheese, spinach and chives and mix together to combine.
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
Pour the egg & spinach mixture over the bacon, mushrooms and onions in the pie pan.
Bake at 425 degrees for 25-30 minutes or until top slightly browned and toothpick comes cleanly out of center.