Crustless Quiche Recipe with Spinach & Bacon (2024)

33 Responses

We do something similar frequently for dinner. Sometimes I take it down the Spanish tortilla route w/ potatoes and other times I load it it up with mushrooms and bacon, like you have here. It’s less of a recipe than method: saute everything until wonderful, add beaten eggs, cook on the burner until set, and finish under the broil.
I’d give it another try with other ingredients your family may be more interested in, unless it was a texture thing.
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We had this last week….well sorta. I didn’t use bacon and tossed in the cheese I had on hand, but even when using the substitutions (and added mushrooms) it was delicious! I’m looking forward to actually making it just by the recipe. And, I even ate the leftovers cold…right out of the fridge and it was still good!
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I make a crustless quiche about once every two weeks because my girls love eggs and, frankly, I can’t be bothered with the crust. I usually saute some spinach in olive oil and I like to use Muenster cheese. The last time that I made it, all that I had on hand was cheddar so I added that and some tomatoes to the spinach. It’s great to send to school for lunch for the girls too. M likes hers heated but A likes to eat it cold!
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That sounds yummy. I’ve been making crustless quiche for awhile now but I haven’t tried this recipe. And wouldn’t you know we have Chard growing in our garden right now. We’ve been sauteing it like you but it’s also great uncooked in salads.
Thanks for the recipe.
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Ooh so glad you loved this!! My family isn’t as into this as I am either, but hey it makes a great easy breakfast, lunch and dinner for a busy momma on the go!!!
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This sounds fabulous! Only my mom and I would eat it, but it would SO be worth the work! Also, I just made a “crustless” quiche that used about 1/4 cup flour and it actually separated from the eggs and formed a crust on the bottom, it was pretty cool. The recipe mentioned that you could use GF flour and it would do the same thing!
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Yum makes me wish I had an oven!
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Thank you ma’am for a menu idea for next week. I’ve pretty much worn out the other tried and true crustless quiche recipe you posted quite a ways back. That, and your brownies. Oh, and your chicken enchiladas. Suffice it to say you have left a memorable impression on our weekly meals for some time now! Keep ’em comin’!
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That looks great! I usually do frittatas now. Quicker, and if I’m going to have carbs, I’d rather have potatoes than a crust. Have you ever heard of using a rice crust for quiche? I have her book but have never tried it, but looks like it would work for GF, no? https://frozenassets.wordpress.com/2007/08/05/basic-use-it-up-quiche-recipe/
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I made this for dinner last night and enjoyed leftovers for breakfast this morning. VERY tasty recipe! Even my husband loved it and he’s not normally a fan of any sort of greens. It was an easy way to sneak some yummy vitamins into his food 😉 I’ll be enjoying leftovers for breakfast tomorrow as well, hopefully even the day after 😀 I love that it reheats so well! Thanks for sharing a great recipe!
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1. Awesome! I love it. Sometimes I make it just for breakfast.
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I’m not sure if I’ve ever had gruyere cheese before but I might get some to go with this. Using an oven safe skillet makes for one less dish to wash, sounds like a plan to me!
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1. Oh, yes! Gruyere is soooo yummy. They have it at Trader Joes.
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  1. yup, they do. picked some up on my break at work!
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  2. It’s now pinned to “recipes I’ve made and liked.” yum!
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Hi, I’ve only made quiche twice. Too fattening for me, but I’d like to try this recipe. Can I sub half & half for the cream? I’ve done that for sauces, & they turned out fine. Thanks.
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1. Hi Karen, I think you probably can. Try it, and let me know how it turns out! Maybe reduce the half and half a bit since it’s not as thick?
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  Swedish Cardamon Bread Recipe on Food52
Thanks for the recipe! I’m just wondering if it would be OK to freeze the end result? My husband is a shift worker & I like to get the “jump up” and prepare some meals ahead of time. Thanks again!
Mary from Oz
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1. Hey Mary. I’ve never tried it, so I can’t say for sure. I googled and found this, so it sounds like you can. 🙂 https://www.wikihow.com/Freeze-Quiche
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  1. I made it last weekend and did freeze it. Just cook as directed and let it cool. Once it’s at room temp, cover well with a couple of layers of plastic wrap and foil. When you’re ready to eat, remove plastic wrap, but keep covered with foil. Place in COLD oven at 350 and cook for about 45 minutes. I removed the foil and cooked until it was warm throughout. It didn’t change any flavors! It just took awhile to cook throughout. Next time, I might place in refrigerator the night before and then place in cold oven to heat.
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    1. Thanks, Terri! Great to know!
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This is very, very salty! Even excluding the salt. If you want to make it cut back on the cheeses and eliminate the salt.
Excellent taste but had to throw a lot away because of how salty it was.
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This is the BEST quiche EVER!!! I made it just like the recipe except I don’t like onions…so I substituted with a lot of onion powder. It was awesome!!!
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1. So glad you liked it!
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Hi there- I hope this message makes it to you. Looks like this post is many years old. This recipe looks AMAZING, my only reservation is that it seems there is an exorbitant amount of heavy cream in relation to the eggs and other ingredients. Is there any error in the published recipe? Or am I just a quiche novice?? Thank you!!
Lindsay
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1. Hi Lindsay. It is very heavy… delicious, but rich. 🙂 It is accurate, but feel free to sub half and half or whole milk for part of the cream if you prefer.
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  1. Thank you so much for a prompt reply! I’m having my girlfriends over this Sunday for brunch and am excited to try this recipe! I’ll provide feedback after we all give it a try! Does the middle get set pretty well in the cook time or is it still “wet” in the middle? Just curious for some of my more picky eaters if I need to cook any further or sub the heavy cream for something that will set better. Thanks again!
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    1. You may need extra time for it to set. Definitely check it and give it an extra few if you think it needs it. I’m weird about runny eggs, so it definitely sets if you give it time. Also, let it sit for 15 min or so before cutting.
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Made this for dinner last night! It was amazingly easy to put together, and it taste amazing!
Having leftovers tonight. Definitely a keeper.
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1. So glad you liked it!
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Love love this
Thank you so much for posting it
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Yum – excited to make this! Do you think I could double the recipe and fit it in a 9×13 casserole dish?
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1. sure – I’ve done that. just cook it longer.
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Crustless Quiche Recipe with Spinach & Bacon (2024)

FAQs

Can I use milk instead of heavy cream for quiche? ›

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche.

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Does fresh spinach need to be cooked before adding to quiche? ›

If you choose to use fresh spinach, you'll need to start with about 1 1/2 pounds. Wilt it in a skillet, then squeeze out any extra moisture before adding it to the other ingredients. Why is my spinach quiche watery? If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing!

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What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

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Why is my crustless quiche soggy? ›

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

What can I use if I don't have milk or heavy cream? ›

This article reviews 10 of the best substitutes for heavy cream.

Milk and butter. ...
Soy milk and olive oil. ...
Milk and cornstarch. ...
Half-and-half and butter plus butter. ...
Silken tofu and soy milk. ...
Greek yogurt and milk. ...
Evaporated milk. ...
Cottage cheese and milk.

More items...

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What not to put in quiche? ›

Avoid Fillings That Are Too Wet

And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

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Can you blend uncooked spinach? ›

Can you put raw spinach in a smoothie? Yes, raw spinach is a great, healthy addition to a smoothie and you likely won't taste it if you add other flavorful ingredients like fresh fruits.

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What temperature should quiche be cooked at? ›

Overcooking it will curdle the eggs. And of course, you know what I'll say next: to prevent this minor tragedy, temp your quiche. The custard in a quiche is done between 165°F and 185°F (74°C and 85°C), with some variation coming into temp based mostly on preference.

Is quiche made with heavy cream or light cream? ›

You can use whole milk instead, but the creaminess of the quiche won't be the same. Heavy cream is another option – but we think the milk fats overwhelm the rest of the flavors, so we recommend light cream.

Can I substitute yogurt for milk in quiche? ›

I love using yogurt because it gives it an extra bit of tang and some richness. I use Greek yogurt because regular yogurt has too much liquid. If you don't have yogurt, you can substitute it with a cup of cream or half-and-half.

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Can you put too many eggs in a quiche? ›

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

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What is the secret to a fluffy quiche? ›

Baking: Be sure to preheat your oven and bake the quiche at the right temperature. A moderate oven temperature allows the custard to set gently, promoting a fluffy texture. Resting: Allowing the quiche to rest for a few minutes after baking can help the custard set and achieve a fluffy, creamy texture.

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Why is my spinach quiche watery? ›

Instead of using raw vegetables in quiche, the outlet recommends roasting or sautéing vegetables with a high moisture content before adding them to quiche: That way, they'll release the majority of their water before landing in the egg custard and reducing the chances that it will become soggy.

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What happens if you use milk instead of heavy cream in pasta? ›

But milk won't whip like heavy cream. Can I use milk instead of heavy cream in pasta? Yes. Use whole milk and stir in a flour-butter mixture to thicken and enrich pasta dishes instead of heavy cream.

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Can you use milk instead of heavy cream for eggs? ›

Use 1 tablespoon of cream, milk or water for each egg that will be scrambled. Using milk, half & half or even whipping cream creates a deliciously creamy texture.

Why isn't my quiche creamy? ›

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy, and your quiche will be dry instead of creamy. Too much, and it won't set properly.

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Is there a substitution for heavy cream? ›

You can make a stand-in for the heavy cream called for in a recipe where it will be mixed with other ingredients. Melt 1/4 cup unsalted butter in a large glass bowl and gradually whisk in 3/4 cup whole milk or half and half. You'll end up with 1 cup of a cream substitute.

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Crustless Quiche Recipe with Spinach & Bacon (2024)

33 Responses

FAQs

Can I use milk instead of heavy cream for quiche? ›

Can you put too many eggs in a quiche? ›

References