Save
Shredded parmesan cheese forms a golden base for this crustless spinach bacon quiche, while four types of cheese blend with eggs, milk, and creamy mayo to create a custard filled with smoky bacon and fresh spinach. It is my perfect go-to for weekend brunch when I want something easy and satisfying but still a bit special.
The first time I baked this I was surprised by how beautifully it set without a crust and how quickly everyone asked for seconds.
Ingredients
- Shredded parmesan cheese: Gives a salty savory bite at the base and melts into a golden bottom layer Look for fresh shredded parmesan in the deli section for best texture
- Shredded Colby cheese: Offers creamy mild flavor and meltability Try to use block cheese that you shred yourself for better melting
- Shredded Swiss cheese: Lends a nutty note and richness Choose aged Swiss for extra depth
- Shredded mozzarella cheese: Provides stretch and familiar pizza-like feel Use whole milk mozzarella for best results
- Eggs: Makes the filling set and creates that classic quiche custard Fresh eggs will lift and lighten the texture
- Milk: Balances the batter and helps everything stay tender Whole or two percent milk work best here
- Mayonnaise: Adds extra creaminess and body A high quality mayo makes a big difference
- Onion: Adds savory flavor and a gentle sweetness Make sure to chop it small to avoid raw chunks in the finished quiche
- Flour: Just enough to help the quiche hold its shape Look for unbleached all purpose flour
- Frozen spinach: Packs in greens for color and nutrition Thaw and squeeze out all water for best texture
- Bacon bits: Bring savory smoky pops throughout Try to use real bacon bits for maximum flavor
Step-by-Step Instructions
- Preheat and Prepare the Base:
- Preheat your oven to three hundred fifty degrees Fahrenheit Sprinkle the shredded parmesan evenly into the bottom of a nine inch pie pan and bake for five minutes This creates a flavorful base instead of using a pastry crust
- Mix the Custard Filling:
- In a large mixing bowl combine the shredded Colby cheese Swiss cheese mozzarella eggs milk and mayonnaise Stir until fully blended and smooth Take a moment to scrape down the sides so all ingredients are well incorporated
- Add Vegetables and Bacon:
- Add the chopped onion flour well drained chopped spinach and bacon bits to the cheese and egg mixture Stir thoroughly to distribute everything evenly so you get spinach and bacon in every bite
- Fill and Bake:
- Pour the mixture gently into the prepared pie pan over the parmesan base Use a spatula to spread it evenly Place in the oven and bake for fifty five minutes to one hour until the center is just set and the top is slightly golden
- Rest and Serve:
- Once baked allow the quiche to rest for about ten minutes before slicing This helps it firm up and makes serving easier
Save
Swiss cheese always stands out for me in this recipe with its slightly nutty flavor I remember serving this quiche at my youngest’s birthday brunch and watching it disappear while everyone asked for the recipe
Storage Tips
This quiche keeps fresh in the refrigerator for up to four days Let it cool completely before covering tightly and refrigerating For longer storage slice and wrap individual portions then freeze them Once ready to serve just pop a piece in the microwave or warm in the oven
Ingredient Substitutions
If you do not have Colby cheese Monterey Jack or mild cheddar work just as well Fresh spinach can be substituted for frozen Just sauté it briefly to remove excess moisture If needed swap bacon bits with diced cooked ham or turkey bacon
Serving Suggestions
Pair this quiche with a crisp green salad or some fresh fruit for a lighter brunch It is also terrific alongside a bowl of tomato soup or as part of a festive breakfast spread At family gatherings I like to place thinly sliced tomatoes or avocado on top right before serving for a fresh twist
Save
Cultural and Historical Context
Quiche originated in France but has become a staple for American brunches The crustless version cuts out time and carbs without sacrificing the classic creamy filling and makes it friendly for gluten free guests My family always serves quiche for holiday mornings alongside cinnamon rolls and fruit
Recipe FAQs
- → How do I ensure the spinach isn't too watery?
Thaw the spinach completely, then squeeze out as much liquid as possible before mixing it into the batter. A cheesecloth or clean kitchen towel works well for this step.
- → Can fresh spinach be substituted for frozen?
Yes, sauté fresh spinach until wilted, then drain and cool before chopping. Use an amount equivalent to the thawed frozen spinach called for in the dish.
- → Is it possible to make this ahead of time?
Absolutely. Bake in advance, then refrigerate. Gently reheat slices in the oven or microwave before serving for best texture and flavor.
- → What cheese blend works best for a creamy texture?
A mix of Colby, Swiss, mozzarella, and parmesan creates a balanced blend with creaminess and umami. Shred cheese freshly for optimal melting.
- → How can I make the dish gluten-free?
Replace the flour with a gluten-free all-purpose blend or cornstarch to maintain texture without gluten.