Crustless Quiche with bacon, spinach, onions, garlic and feta cheese is a lovely breakfast or brunch. Make it to enjoy with friends and family or as a meal prep recipe!
Okay, so this is basically a frittata. Or a breakfast casserole. While there may be subtle nuances that differentiate crustless quiche, frittatas, and breakfast casseroles, they’re all basically the same in my mind.
The good news is, call it what you want, this crustless spinach quiche recipe is just riddled with goodness!
From the sweet caramelized onions to the bacon and the feta cheese, this egg bake is a pure delight! It has that fancy appeal but is a cinch to make.
I’ve been enjoying it as a meal prep breakfast recipe. Simply heat up a slice in the morning and you’re set for a lovely start to the day!
Before we jump straight to the recipe, let’s satisfy some SEO requirements, shall we? 😉
What is Crustless Quiche?:
Crustless Quiche is the easy version of quiche 😉 In all seriousness, crustless quiche is just how it sounds – an egg casserole with some form of vegetables (typically spinach, onion, zucchini, etc.), and/or breakfast meat (such as bacon, ham, or breakfast sausage) made in pie-form without a pie crust.
Traditional quiche includes a classic pie crust made of flour and butter. Without the pie crust, quiche is incredibly simple and quick to prepare. With the pie crust, quiche has a very decadent vibe, and is a true pleasure to eat, but does require more time and effort to make.
Crustless Quiche can be made a myriad of ways, using almost any vegetable or meat. For this recipe, I’m going with crustless spinach quiche, wherein spinach, feta cheese, caramelized onion, and bacon are the stars of the show.
Crustless Quiche Ingredients:
Eggs: The star of the show! You’ll be whisking up eggs with milk, cream, or coconut milk for the glue that holds everything together.
Onion and Garlic: Adding all sorts of amazing flavor to the quiche, I like sauteing the onions for a good long while to unlock all the deliciousness.
Cream or milk of Choice: The main reason quiche is so rich and creamy in flavor is it is often made with cream or a fatty milk. This ensures the eggs stay nice and tender without getting overly airy. If you don’t do dairy, use full-fat canned coconut milk, or simply omit the milk altogether and add a few extra eggs.
Cheese: You can use your favorite melting cheese for this quiche recipe. Cheddar, gruyere, gouda, and/or mozzarella all work marvelously. I use feta cheese because I absolutely love how tangy it is, but you can go wild with your cheese selection.
Vegetables: Fancy some greenery in your quiche? You can add almost any vegetable you’d like. Zucchini and Spinach are very common in quiche. I’ve also done broccoli, sun-dried tomatoes, and cherry tomatoes. For this crustless spinach quiche recipe, we’re keeping it simple using just baby spinach.
Bacon or breakfast meat of choice: While adding meat isn’t mandatory for a great crustless quiche, I personally prefer it! Bacon is my go-to but breakfast sausage, ham, or chorizo work wonders too!
Fresh or Dried Herbs: Optional but encouraged! At a minimum, I like adding some dried herbs to my quiche, but if you have fresh basil on hand, I highly suggest adding it! Fresh oregano, parsley, or thyme are also amazing.
As you can see, there are plenty of options to customize your crustless quiche and keep the quiche love strong without ever tiring of flavor combinations. Follow my recipe below for a basic yet mouth-wateringly tasty quiche, or make your own selections in the above ingredients.
How to Make Crustless Quiche:
Heat a large non-stick skillet over medium-high heat and add the chopped bacon. Cook, stirring occasionally, until crispy. Remove the cooked bacon from the skillet and place it in a bowl, leaving behind the bacon drippings. Set the bacon aside until ready to use.
Note: If you’re using turkey bacon, skip this step and add the bacon to the skillet after sautéing the onion for 5 minutes or so.
Add 1 to 2 tablespoons of avocado oil (as needed) to the skillet and add the chopped onion. Sauté, stirring occasionally, until onion begins to turn brown, about 8 to 10 minutes.
Preheat the oven to 375 degrees F
Add the bacon back to the skillet, along with the garlic and spinach. Cover the skillet and cook, stirring occasionally, until spinach has wilted, about 4 to 5 minutes.
Crack the eggs into a mixing bowl and add the cream (or half & half, whole milk or full-fat canned coconut milk), sea salt and dried herbs. Whisk well until very well combined.
Transfer the spinach mixture to a 9-inch pie dish or casserole dish and spread evenly. Pour the whisked eggs over the mixture and use a fork or spoon to gently stir until everything is well-distributed.
Sprinkle with feta cheese (or cheese of choice) and place on the center rack of the preheated oven. Bake for 45 minutes, or until the quiche tests clean.
Allow quiche to cool for about 15 minutes before slicing and serving.
Serve it up with Sweet Potato Hash, and enjoy!
How Long to Bake Crustless Quiche:
If you’re using any form of milk (cream, half & half, whole milk, and/or canned coconut milk) in the egg mixture, bake for 45 minutes at 375 degrees F. If you aren’t adding any milk to the egg mixture, bake for 35 to 40 minutes at 375 degrees F, or until the quiche tests clean.
To test whether or not the quiche is fully cooked, simply poke the center with a butter knife or tooth pick. If the center is completely set up and no egg residue comes off on the butter knife, it is fully cooked.
Recipe Adaptations:
- Use half & half, whole milk or full-fat canned coconut milk instead of cream.
- Omit the milk altogether and add 3 more eggs.
- Use any of your favorite cheeses in place of feta – mozzarella, cheddar, and gruyere are my favorites after feta!
- Add 1 to 2 cups of additional vegetables – broccoli, cauliflower, zucchini, and/or cherry tomatoes are all wonderful.
- Make it dairy-free by omitting both the cream and the cheese. Again, you can use full-fat coconut milk or just add 3 more eggs to skip the milk altogether.
If you’re looking for brunch inspiration for Easter or just any ol’ weekend, this recipe is bangarang! Also check out my roundup of Gluten-Free Brunch Recipes for Easter. 🙂
There you have it, my friend! Everything you need to know about making crustless quiche. Let me know what you think of this recipe and/or if you try anything different! xo
More Delicious Breakfast Recipes:
- Zucchini, Arugula and Feta Frittata
- Bacon and Egg Casserole
- Butternut Squash and Bacon Breakfast Casserole
- Zucchini Goat Cheese and Tomato Frittata
- Roasted Vegetable Scramble
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If you make this recipe, feel free to share a photo on Instagram and tag me at @The.Roasted.Root!
Crustless Quiche
Ingredients
- 6 strips thick-cut bacon chopped (or 1 cup breakfast meat of choice)
- 2 Tbsp avocado oil
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 6 cups baby spinach loosely packed
- 10 large eggs
- 1 cup heavy cream
- ½ tsp sea salt to taste
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 cup feta cheese
Instructions
- Heat a large non-stick skillet over medium-high heat and add the chopped bacon. Cook, stirring occasionally, until crispy. Remove the cooked bacon from the skillet and place it in a bowl, leaving behind the bacon drippings. Set the bacon aside until ready to use. Note: If you’re using turkey bacon, skip this step and add the bacon to the skillet after sautéing the onion for 5 minutes or so.
- Add 1 to 2 tablespoons of avocado oil (as needed) to the skillet and add the chopped onion. Sauté, stirring occasionally, until onion begins to turn brown, about 8 to 10 minutes.
- Preheat the oven to 375 degrees F
- Add the bacon back to the skillet, along with the garlic and spinach. Cover the skillet and cook, stirring occasionally, until spinach has wilted, about 4 to 5 minutes.
- Crack the eggs into a mixing bowl and add the cream (or half & half, whole milk or full-fat canned coconut milk), sea salt and dried herbs. Whisk well until very well combined.
- Transfer the spinach mixture to a 9-inch pie dish or casserole dish and spread evenly. Pour the whisked eggs over the mixture and use a fork or spoon to gently stir until everything is well-distributed.
- Sprinkle with feta cheese (or cheese of choice) and place on the center rack of the preheated oven. Bake for 45 minutes, or until the quiche tests clean.
- Allow quiche to cool for about 15 minutes before slicing and serving.
- Serve with Sweet Potato Breakfast Hash and enjoy!
Nutrition
A spray of oil and a dusting of cornmeal gives the quiche just a hint of a crust and easier release. This one sounds fabulous. Love the sweet potato hash pairing.
Ooh, I love that idea! Thank you for sharing, Jean! xoxo
Yum! This quiche sounds great. I like the idea of doing it with zucchini in place of the spinach, and definitely use feta and perhaps some nice melty Oaxaca cheese… For those who would like a simple, keto crust to their quiche, something a favorite blogger of mine does is put a layer of almond flour (100 grams) over the bottom of a greased pie dish. What happens is that the eggs in the quiche help the crust hold together without any extra effort. Just spread the almond flour evenly on the bottom of the pan, pour in the filling and bake.
Oooh, I love that idea! I’ve never tried making a crust for quiche using almond flour…sounds amazing! Thank you for the suggestion! xo
Really good. I used turkey bacon and cheddar and substituted coconut milk for cream. It cooked in 40 minutes. Thanks for another great recipe!
My pleasure!! I’m so happy you like it, Kim!
Just the recipe I was looking for!
I’m so happy to hear it!! Let me know how you like it, Anne! xoxoo 😀
will be making this soon with few subs i never had quiche before perfect for my after office meals everyday will tag you on twitter if i make this Thanks Ramya
Wahoo! I hope you and everyone in your office enjoy it! Many thanks, Ramya! 😀 xox