Easy Crustless Quiche with Bacon, Cheese and Spinach
This post may contain affiliate links. Please read our disclosure policy.
This crustless quiche with bacon, cheese, and spinach is an easy, make-ahead recipe that works just as well for breakfast as it does for brunch or a light dinner. Naturally gluten-free and made with simple ingredients, it bakes up light, flavorful, and slices beautifully.
For a traditional crusted quiche, see this reader favorite spinach bacon quiche, or this make ahead quiche recipe.
What I Love About This Crustless Quiche
It's quick, and I dearly love quick recipes. Here's what I mean by quick: This crustless quiche recipe takes about 5 minutes to prep and is as simple as whisking eggs and milk together.
If you have precooked bacon, it's even quicker!
Not only is it quick, but it's also a low-carb, easy dish to make for company, for teatime, or Sunday brunch with family and friends. All you need to serve with this quiche is perhaps lightly dressed greens.
In our house, quiche always shows up on our holiday buffet.
Ingredients of this Crustless Quiche
Here's what you need:
- Dairy: Milk, eggs, Parmesan cheese, and shredded cheese like cheddar, Swiss, Asiago, goat, or feta.
- Seasoning: salt and pepper
- Vegetables: fresh baby spinach leaves and scallions
- Other: Cooked and crumbled bacon
For a quick variation, try thinly sliced leeks instead of scallions. You will need about one small leek, white part only, sliced thinly.
How to Make This Quiche
This is a brief overview, but the full recipe is included in the printable recipe card at the bottom of this post.
- Preheat oven to 350°F and coat a 9-inch pie plate or quiche pan with cooking spray. Set aside.
- Whisk milk, eggs, salt, and pepper. Set aside.
- Place bacon, cheese, spinach, and scallions in the prepared dish.
- Pour the egg mixture over the top.
- Bake for 40 to 45 minutes or until a knife inserted in the middle comes out clean. Cool 10 minutes.
A Little History
Long considered a French classic, "Quiche Lorraine," the original dish, originated in Lothringen, Germany's medieval kingdom. When the borders changed during the Franco-Prussian Wars, the region was renamed Alsace-Lorraine.
The word 'quiche' is from the German 'Kuchen', meaning cake. That original recipe was simply an egg and cream custard flavored with smoked bacon, much like this dish.
RELATED: 31Daily Frittata recipes →
More Quiche Recipes
- Easy Bacon, Cheese and Spinach Quiche
- Easy Broccoli Quiche with Tomatoes
- Crustless Quiche with Mushrooms, Zucchini and Feta
- Easy Mini Quiche Recipe in Muffin Tins
- Make Ahead Easy Quiche Recipe with Bacon, Cheese and Spinach
- Easy Asparagus Quiche with Goat Cheese
- Ham and Cheese Quiche
- Smoked Salmon Quiche Recipe
- Zucchini Frittata with Tomato and Bacon
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Want to save this recipe?
Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!
Easy Crustless Quiche with Bacon, Cheese and Spinach
Ingredients
- ¾ cup milk
- 5 large eggs slightly beaten
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 slices bacon cooked and crumbled
- 1 cup shredded cheese cheddar, swiss, asiago, etc.
- ¼ cup grated Parmesan cheese
- 1 cup fresh baby spinach leaves chopped (see notes for frozen spinach)
- 2 scallions with green parts, sliced thinly
Instructions
- Preheat oven to 350°F. Spray a 9-inch pie plate or quiche pan with cooking spray. Set aside.
- In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside.
- Layer cooked bacon, cheeses, spinach, and scallions in the prepared pie plate.
- Pour the egg mixture over the top.
- Bake 40 to 45 minutes or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.
Video
Notes
- Spinach: If substituting frozen spinach, be sure to thaw first and then ring out as much moisture as possible. Too much moisture will lengthen the baking time. Also, if using frozen spinach, whisk it into the egg mixture so it doesn't clump together.
- Make-ahead friendly: Bake fully, cool, and refrigerate for up to 4 days. Reheat gently or enjoy at room temperature.
- Freezer option: Wrap baked slices individually and freeze for up to 2 months for quick breakfasts.
- Variations: Swap bacon for ham or cooked sausage, or try Swiss, Gruyère, or sharp cheddar cheese.
- Serving ideas: Lovely with a simple green salad, fresh fruit, or as part of a brunch spread.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Well, I just tried your recipe in two 6" pie pans - one with bacon and one without. The other changes I made were to butter the pans (instead of spray), and to add a clove of garlic (minced) and eliminate the salt in the egg mixture. Both quiches came out savory and delicious. I will make them again. Thank you!
(Note: My 6" pie pans hold 2 cups each, while a 9" usually holds 4 cups, so it worked out perfectly.)
That is such a great idea-- thank you for sharing all of the changes you made. I love them all and I'm thrilled you enjoyed the quiche(s)!
Love this recipe. I changed out spinach for steamed broccoli. My husband and I both loved it!
Hi Kristie, thank you so much for trying this recipe. I'm so happy you enjoyed it!
This was perfect for our Weekend brunch. I was short on time, this was so quick delicious. Thank you!
This is such an easy and delicious quiche! I have tried many and this has been our favorite!