Skip the carbs with this Bacon & Mushroom Crustless Quiche – sautéed mushrooms, onion and spinach with crispy bacon pieces mixed into a simple, dairy-free egg mixture and baked into this satisfying, crust-free quiche!

Reasons to make this Bacon & Mushroom Crustless Quiche? It’s:

• low in carbs + rich in protein
• packs in a few servings of veggies with between the spinach & mushrooms
• has crispy, salty pieces of bacon scattered throughout for an extra punch of umami
• is much faster and easier to make than a standard quiche since you don’t need to fuss over making a crust.
• is super delicious and satisfying to eat!

Bacon & Mushroom Crustless Quiche Veggie Prep

Before you work on the egg mixture, you’ll need to cook the bacon and vegetables first. Simply start out by frying the bacon pieces until crispy, about 3-4 minutes on each side.

Once cooked, remove the bacon from the oven and add the mushrooms and onion to same pan to cook in the remaining bacon fat. After the mushroom and onions have softened and slightly caramelised, mix in the spinach to wilt along with the chopped bacon pieces.

Cooking the mushrooms, onion and spinach before mixing it into the egg mixture has two benefits:

1. Cooking the veggies first cooks out excess water/moisture that would otherwise release in the oven making for a soggy crustless quiche.
2. Sautéing the mushrooms & onion first will enhance their overall flavour making for a more interesting and flavourful quiche.

Egg Filling Ingredients

• Eggs – Essential quiche ingredient
• Milk – I used almond milk in my quiche to keep it dairy free. You can use whatever preferred milk you like, dairy or nondairy. If you’re looking to make this quiche paleo/whole30 friendly make sure you use a nut or coconut milk. The only thing to keep in mind is that you use an unsweetened milk.
• Nutritional Yeast – Nutritional yeast adds a cheesy, parmesan-like flavour to this quiche. If you don’t need this to be dairy free, feel free to use parmesan instead of nutritional yeast.
• Seasonings – You just need a little salt and pepper to boost the overall flavours of this dish.

Making the filling is pretty easy – just mix everything together and that’s pretty much it. When you’re all set, mix the sautéed veggies in the with eggs then pour into your prepared baking pan and bake.

Frequently Asked Questions & Tips to Keep in Mind

How long will a crustless quiche last? Can I make it ahead of a day/event?

• After it’s cooled completely you can store leftovers in the fridge. Make sure to store it in an airtight container or wrapped up tightly in foil or plastic wrap. In the fridge this will last 3-4 days.
• To reheat: Take the quiche out of the fridge and let it come back up to room temperature so it reheats evenly. Preheat the oven the 350°F/180°C. When the oven has heated, cover the quiche with foil so the top doesn’t burn and bake for about 15 minutes or until the internal temp has reached 165°F

Can I freeze quiche?

• Yes! Cool the quiche completely then wrap up tightly in foil and/plastic wrap then store the wrapped quiche in a freezer-safe bag. This will keep up to three months in the fridge.
• To reheat: Take the quiche out of the fridge and let it come back up to room temperature so it reheats evenly. Preheat the oven the 350°F/180°C. When the oven has heated, cover the quiche with foil so the top doesn’t burn and bake for about 15 minutes or until the internal temp has reached 165°F

What if I want to add cheese?

• You can use grated parmesan in place of the nutritional yeast.
• You can add 1 cup of grated cheese like cheddar or gruyère to the egg mixture.

Enjoy hot or cold as a breakfast, lunch or dinner!

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Recipe

Bacon & Mushroom Crustless Quiche

Yield: 8 slices Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour

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Skip the carbs with this Bacon & Mushroom Crustless Quiche - sautéed mushrooms onion and spinach with crispy bacon pieces mixed into a simple, dairy free egg custard and baked into this satisfying, crust-free quiche!

Ingredients

• 5 strips of thin, streaky bacon
• 1 cup mushrooms, sliced
• 1 small white, yellow or brown onion thinly sliced
• 1 cup fresh spinach
• 6 eggs
• 1 cup unsweetened dairy free milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons nutritional yeast

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat oven to 350°F/180°C. Lightly grease a 9 inch pie plate and set aside.
2. In a large skillet or pan, fry bacon until beginning to crisp - about 3-4 minutes each side. Remove from pan and set aside on paper-towel lined plate to cool.
3. Add the sliced mushrooms and onions to the pan and sauté in the bacon fat. Add a tablespoons of olive oil to the pan if it starts to look a little dry. Stir and cook about 4-5 minutes until the mushrooms and onions have softened.
4. Chop the bacon into small pieces and add to the pan along with the spinach. Cook another 2-3 minutes until the spinach has fully wilted. Remove the pan from the heat and set aside.
5. In a large mixing bowl, whisk together the eggs, milk, nutritional yeast, salt and pepper until well combined.
6. Stir in the sautéed veggies to combine then pour the egg mixture into the greased pie plate.
7. Place in the middle of the preheated oven and bake uncovered for 35-40 minutes or until the centre has set and no longer jiggly. 
8. Let cool slightly for about 5 minutes before slicing and serving.

Notes

• Leftovers will keep in the fridge 3-4 days or wrapped up tightly in the freezer for up to 3 months.
• If you don't need this quiche to be dairy free you can use regular dairy milk/cream and grated parmesan in place of the nutritional yeast. You can also add 1 cup of grated cheese like cheddar or gruyere to the egg mixture.

Nutrition Information

Yield: 8

Serving Size:

1 slice Calories: 107Total Fat: 6gSaturated Fat: 2gCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Breakfast & Brunch Cuisine: Low Carb

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