Crustless Quiche with Bacon and Spinach

Name: Crustless Quiche with Bacon and Spinach
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: american
Ingredients: 6 slices bacon (thick-cut, chopped); 150 g spinach (fresh, roughly chopped); 1 pcs onion (small, finely diced); 2 pcs garlic (cloves, minced); 6 pcs egg (large); 1 cup milk (whole milk); 1 cup cheddar cheese (shredded); 1 pinch salt; 1 pinch black pepper; 1 tsp butter (for greasing the pie dish)

RATING

0.0/5

TASTE SCORE

9/10

A rich, savory custard loaded with smoky bacon, tender spinach, and melted cheese — all baked without a crust. Lighter than a traditional quiche but still satisfying, it puffs up golden in the oven and slices neatly. Perfect for brunch, a light dinner, or meal prep.

PREP

15m

COOK

40m

SERVES

1 SLICE

275 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and prepare the dish.
1.Preheat oven to 350°F (175°C).
2.Grease a 9-inch pie dish with 1 tsp butter, covering the bottom and sides.
3.Set the prepared dish aside.
fry · ~7 min
Cook the bacon until crisp.
Place chopped bacon in a cold skillet, then set over medium heat. Cook 5-7 minutes, stirring occasionally, until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper towel-lined plate.
TIPStart bacon in a cold pan — it renders more fat and gets crispier.
saute · ~6 min
Sauté the onion, garlic, and spinach.
Pour off all but 1 tablespoon of the bacon fat from the skillet. Add the onion and cook over medium heat until softened, about 3 minutes. Add the garlic and cook 30 seconds until fragrant. Add the spinach in handfuls, stirring until wilted, about 2 minutes. Remove from heat and let cool slightly.
mix · ~1 min
Whisk the egg custard.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until completely combined and slightly frothy.
assemble · ~2 min
Assemble the quiche.
1.Scatter the cooked bacon and spinach-onion mixture evenly across the bottom of the greased pie dish.
2.Sprinkle the shredded cheddar cheese over the top.
3.Pour the egg custard slowly and evenly over the fillings.
bake · ~35 min
Bake until golden and set.
Place the pie dish in the preheated oven and bake for 30-35 minutes, until the top is puffed and golden brown and the center is just set (a knife inserted in the middle comes out clean).
TIPThe quiche will puff up dramatically but settle as it cools — that's normal.
rest · ~10 min
Cool briefly before slicing.
Remove the quiche from the oven and let it rest in the dish for 10 minutes. This helps it set further and makes for cleaner slices.
serve
Slice and serve warm or at room temperature.
Run a knife around the edge, then slice into 6 wedges. Use a spatula to lift out each slice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Let the quiche rest for 10 minutes after baking to ensure clean slices.
2
Use whole milk for a richer, creamier custard texture.
3
Squeeze excess moisture from the cooked spinach to avoid a watery quiche.
4
Start bacon in a cold pan to render maximum fat and achieve crispy bits.
5
For a golden top, bake until the center is just set—it will continue cooking from residual heat.
6
Make ahead: fully bake, cool, then refrigerate; reheat slices in a 300°F oven.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Omit the bacon and sauté the onion and spinach in 1 tablespoon of butter or olive oil instead; add 1/2 cup of sautéed mushrooms for earthy umami.

low fat

Low-fat

Replace whole milk with skim milk, use reduced-fat cheddar, and substitute turkey bacon or omit bacon entirely to cut saturated fat while keeping the protein.

gluten free