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Crustless Spinach Quiche

Crustless Spinach Quiche

Course Breakfast, brunch, Main Course
Cuisine American
Keyword crustless-spinach-quiche, easy-spinach-quiche, spinach-bacon-quiche
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Stand time 1 hour
Servings 8 pieces
Calories 373kcal


  • 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.


Serving: 1piece | Calories: 373kcal | Carbohydrates: 6g | Protein: 19g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 221mg | Sodium: 778mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 3mg | Calcium: 306mg | Iron: 1mg