Spinach & Bacon Crustless Quiche

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Recipe: Spinach & Bacon Crustless Quiche

This “crustless” version (also known as a Frittata when baked) is light, fluffy, and packed with savory depth from the smoked bacon and fresh spring onions.

Description

A savory egg custard baked to perfection with wilted spinach, crispy bacon bits, and sharp cheddar cheese. By removing the pastry crust, you highlight the creamy texture of the eggs and make the dish naturally gluten-free and keto-friendly.

Ingredients

  • Eggs: 6 large eggs

  • Dairy: 1 cup heavy cream or whole milk

  • Protein: 6 slices of thick-cut bacon, cooked and crumbled

  • Vegetables: 2 cups fresh baby spinach (roughly chopped), 3 green onions (sliced)

  • Cheese: 1.5 cups shredded sharp cheddar or Swiss cheese

  • Seasoning: 1/2 tsp salt, 1/4 tsp black pepper, a pinch of nutmeg (optional but recommended)

Instructions

  1. Prep: Preheat your oven to 190°C (375°F). Grease a 9-inch pie dish or tart pan thoroughly with butter or non-stick spray.

  2. Sauté: In a pan, cook bacon until crispy. Remove bacon, and in the same pan, quickly wilt the spinach for 1 minute. Drain any excess liquid—this is crucial to avoid a soggy quiche.

  3. Mix: In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until well combined.

  4. Layer: Spread the bacon, wilted spinach, half of the green onions, and 1 cup of cheese into the bottom of the prepared dish.

  5. Pour: Pour the egg mixture over the fillings. Top with the remaining cheese and green onions.

  6. Bake: Bake for 30–35 minutes, or until the center is set and the top is beautifully golden brown.

  7. Rest: Let it sit for 5–10 minutes before slicing.

Tips for Success

  • Dry Your Veggies: If using frozen spinach, squeeze it until it’s completely dry. If using fresh, sautéing it first helps cook off the moisture.

  • The Cream Factor: Using heavy cream results in a richer, silkier “custard” feel. If you use skim milk, the texture will be more like a firm omelet.

  • Check for Doneness: Give the pan a gentle jiggle; the edges should be firm, but the very center should have a slight, jelly-like wobble. It will finish setting as it cools.

Servings & Nutritional Info

  • Servings: 6 slices

  • Calories: ~280 kcal per slice

  • Protein: 15g

  • Net Carbs: 4g

  • Fat: 22g (Note: Values are estimates based on using heavy cream and cheddar.)

Health Benefits

  • High Protein: Excellent for muscle repair and keeping you full longer.

  • Iron & Vitamin K: Provided by the spinach for bone health and blood health.

  • Low Glycemic Index: Since there is no flour crust, this won’t cause the “sugar crash” associated with traditional pies.

Q&A

Q: Can I make this ahead of time? A: Absolutely. It stays fresh in the fridge for up to 4 days. Reheat slices in the oven at 150°C or in the microwave for 45 seconds.

Q: Can I freeze it? A: Yes. Once fully cooled, wrap individual slices in foil and freeze. To eat, thaw in the fridge overnight and reheat.

Q: What can I substitute for bacon? A: Smoked salmon, sautéed mushrooms, or sun-dried tomatoes work beautifully as vegetarian or alternative protein options.

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