Crustless Spinach Quiche

The other morning, one of my best friends and her husband stopped by for a quick visit and breakfast before their long ride home to NY.  I wanted to feed them something filling, but not too heavy.  I also had to consider the fact that my friend, Julie, tries to eat gluten-free.

For a vegetarian quiche, just leave out the bacon! 🙂

Yield:  Serves 4

  • 1/2 lb slices of bacon, diced
  • 6 oz fresh spinach
  • 4 oz shredded cheddar (or, create a cheddar-mozz blend)
  • 1.25 c milk, low fat
  • 1/4 c all-purpose flour
  • 6 large eggs
  • 1/4 tsp pepper
  • 3/4 tsp salt
  • 3/4 tsp dry mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika

Heat oven to 350 degrees.  Grease an 8-inch baking dish.

Cook bacon until fat is rendered and bacon is crisp.
[I like to bake it at 350 for about 17 minutes!]

Wilt spinach leaves, either on the stovetop or in the microwave
Place spinach, diced bacon, and cheese in the baking dish.

In a bowl, whisk together the milk and flour until smooth.  Whisk in the eggs , then add the pepper, salt, dry mustard, garlic salt, and paprika.  Pour over the spinach-bacon-cheese mixture.

Bake for 30-40 minutes, until firm.

There are lots of ways to create variations on this dish, for instance:  change the cheese, add sausage instead of bacon, add kale instead of spinach…the list is endless.
Have a friend over for breakfast, and enjoy!


3 thoughts on “Crustless Spinach Quiche

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