Spinach & Mushroom Crustless Quiche

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

Easy, Savory and delicious!

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).  We have since made it several times, or I should say my son has made it several times. 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

Spinach, Mushroom and Bacon Crustless Quiche
 
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- 1 tablespoon fresh thyme (optional)
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 and chives and 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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