Crustless Quiche with bacon and Spinach

After proteins Quiche is the next best thing in our house.

The Boy has a perfect lunch to bring the day after and it tastes even better the next day.

Swap out the ingredients if you want, salmon or tuna for the protein. 

You can prepare this ahead or really fast. It’s tasty and also makes for great leftovers if you are so lucky.

Crustless Quiche

  • 1 pound bacon
  • 1 shallot
  • 1 cup sliced mushrooms, we like the mini portabella’s
  • 2 tbs butter
  • 1 package of frozen spinach
  • 3 cloves of garlic
  • 1/2 cup to 1 cup mozzarella cheese
  • 2 tbs parmesan cheese
  • 1 cup and 2 tbs Heavy cream
  •  1/4 tsp pepper
  • 1/2 to 1 tsp salt
  • 4 large or 5 small eggs

Preheat oven to 400 degrees. Spray oven proof quiche dish with cooking spray.

  • cut up bacon in small pieces
  • dice shallot 
  • cut mushrooms in small pieces
  • saute bacon until crisp, drain fat and set aside.
  • saute shallot and mushroom together until cooked.
  • defrost spinach well ahead and squeeze all water out of it
  • whisk eggs together and mix all the ingredients into the eggs.
  • bake on 400 for 15 minutes and then lower until 325 and bake until quiche is set. Generally that is 20-25 minutes.


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