This cheesy deep dish Crustless Spinach Quiche with bacon makes a scrumptious entree to serve for brunch, lunch or dinner any day of the week.
Crustless Spinach Quiche
If you’ve been with me very long, you know I adore quiche. I’m also here to say that it’s a total fallacy to say that “real men” don’t eat quiche. The men in my household will gobble-up quiche in no time flat. Regardless, if I make a cornbread and sausage quiche, a simple bacon cheddar chive quiche or a Pinterest favorite, my Western omelet quiche, they never ever last long. Quiche speaks to the pie fans at your table, and although they’re quite simple to make, they feel special. Another classic quiche you may like to add to your quiche repertoire, is this Quiche Lorraine recipe from Boulder Locavore.
Why Go Crustless?
This crustless quiche is a fabulous addition to your low carb and keto options and for anyone who loves quiche but, would like to skip the additional calories of the crust. That said, I don’t mean to imply that this is a diet dish but, it could certainly be adapted with lighter calorie dairy products, if desired. If you’re more into portion control, take a look at my recipe for crustless mini vegetable quiche made in a muffin pan for busy mornings.
Tips for Making Crustless Quiche
- The cheese and eggs serve as the binder for this quiche and I recommend that you grate the cheese yourself or use thick cut shredded cheese. Finely shredded cheese will melt far too quickly.
- Speaking of cheese, you can use a different flavor such as Gruyere or Swiss, or Asiago, if you prefer. Trust me, good ole cheddar works just fine.
- It’s very important that all of the moisture be removed from the spinach prior to adding it to the quiche. If it’s watery, it could effect how the quiche holds together.
- It’s important to allow the quiche stand time after baking so, it will have time to settle and firm a bit before cutting. At least 30 minutes up to 45, is preferred.
- This must be baked in a deep dish pie pan. If you like, it could also be made in a square 9 x 9 inch nonstick baking pan and cut into squares for serving.
- Parmesan cheese is quite salty and there’s also sodium in the shredded cheese. Adjust the amount of salt in the custard to your taste but, 1/4-1/2 tsp is ample.
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Helpful Kitchen Items:
Crustless Spinach Quiche
- 1/2 lb thick cut bacon cut into 1/2 inch pieces
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 1 10 oz package frozen chopped spinach thawed, squeeze dry
- 1 cup half and half
- 6 large eggs
- 2 cups sharp cheddar cheese divided
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp ground mustard
- 1/8 tsp ground nutmeg
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 350°F. Spray a 9 or 10 inch deep dish pie pan with cooking spray. Set aside.
- In a large skillet, cook the bacon over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain.
- To the drippings add onion. Cook for 3 minutes or until softened and beginning to brown. Add garlic. Cook for 1 minute longer. Remove from heat adding bacon and spinach to the pan. Mix well.
- To assemble: Sprinkle 1 cup cheese on bottom of pie dish. Arrange spinach and bacon mixture evenly on top.
- In a medium mixing bowl or using a stand blender, whisk together half and half, eggs, pepper, salt, paprika, mustard and nutmeg until fully blended. Add Parmesan, mix well.
- Pour egg custard evenly over spinach. Use a knife to gently move the filling around to make sure the custard is evenly distributed. Top with remaining cheese.
- Bake for 50-60 minutes or until the center is set when gently shaken.
- Cool on cooling rack for 30-45 minutes before cutting.