Crustless Quiche Recipe with Spinach & Bacon
I’m a huge fan of quiche, but I no longer want the gluten or the calories of the crust, so for a while, I just did without. Then I discovered “crustless quiche,” and it changed my life forever. It never occurred to me to make a quiche without the crust, but once I tried it that way, I realized how little I miss it.
A while ago, I discovered this recipe for Crustless Chard Quiche at my friend Lydia’s blog, and now I make all different of versions of it. Lydia uses chard and bacon, but you can substitute any leavy green or breakfast meat and get a different take on the dish. The non-negotiables are the eggs, heavy cream, caramelized onions, and gruyere. You could use other cheeses, of course, but I adore the rich flavor of gruyere with the eggs and cream… so good!
I usually make it with swiss chard, but these pictures use spinach. Either way, it’s DELISH.
This makes a tasty dinner with a side salad, or it’s perfect for a brunch. I always save any leftovers for future breakfasts. In fact, the rest of my family isn’t as fond of quiche as I am, so I usually have enough leftovers to provide a week’s worth of breakfasts. It’s very convenient. Of course, I feel a bit guilty serving them a meal I know they don’t care for, but they just fill up on the side salad, and all is well.
It is not hard to make, but it does take some time, and it makes quite a few dirty dishes along the way. But the nice thing about quiche is, you can clean up while it bakes so there is no cleanup after dinner.
Also, you can serve it hot or at room temperature, so you it’s a great meal to do for company because you don’t have to worry about it being ready at a certain time. ENJOY!
- 10 ounces bacon, diced
- 1 onion sliced
- 1 bunch chard or spinach, leaves removed from the ribs and chopped
- 1-1/2 cups shredded gruyere
- 1/2 cup grated parmesan
- 2 cups heavy cream
- 6 eggs
- 1 tablespoon fresh chopped parsley
- 1 teaspoon salt (or to taste
- Pinch of nutmeg to taste (optional)
- Preheat oven to 350 degrees, and butter a pie plate. I sometimes use a casserole dish, or you can even use an oven-safe skillet or saute pan.
- Cook the bacon in a skillet over medium heat until it’s crispy. Remove the bacon to a paper towel to cool, reduce heat to low and add the onion to the skillet with the remaining bacon grease.
- Cook the onions for 15-30 minutes, stirring occasionally, until they are soft and light brown. Add the spinach or swiss chard, and cook for five minutes or until the greens have wilted. Remove from heat.
- Combine the eggs, cream, cheeses, parsley and salt in a mixing bowl; whisk to combine. Place the chard and onion mixture in the pie plate. Sprinkle bacon on top and then pour the egg and cream mixture over it all.
- Bake for 45-55 minutes, until it is lightly browned and the middle is set. Serve warm or at room temperature.
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