Crustless Spinach and Turkey Bacon Quiche

A lighter version of a brunch favorite, this quiche is packed with turkey bacon, spinach, mushrooms, onions, and topped with cheese. Serve with fruit on the side for a protein-packed breakfast or pair with a mixed greens salad for a filling dinner.

 

(Light) Crustless Spinach and Turkey Bacon Quiche. A lighter version of a brunch favorite, this quiche is packed with turkey bacon, spinach, mushrooms, onions, and topped with cheese. Serve with fruit on the side for a protein-packed breakfast or pair with a mixed greens salad for a filling dinner.

This is my favorite way to have quiche. Now, I love a flaky, buttery crust as much as the next southern gal, but when it comes to quiche, I find myself really preferring crustless. The problem is that without the crust it’s easy to veer into the egg casserole category. But with generous fillings and the right egg consistency, all it takes is baking it in the same pie dish (sans crust) to give that classic quiche look and feel. For fillings, you can’t go wrong with mushrooms and onions, especially when combined with turkey bacon and spinach. 

Megan Marlene Photography_3109

 The thing I really love about quiches (besides the whole breakfast for dinner thing) is that they can be so customized. Pretty much anything you can order in an omelette can be made into a quiche, and then some! Bell peppers, asparagus, even Denver-style, broccoli, steak, artichokes, you name it. 

For the light version, substitute greek yogurt or low fat milk, and cut down/out the cheese. Of course, I’m one to keep the cheese and do 10 extra sit-ups instead.

For breakfast or brunch, pair with fresh fruit or something sweet, like french toast. For dinner, pair with a mixed greens salad.

 

 

Crustless Spinach and Turkey Bacon Quiche
Serves 6
A lighter version of a brunch favorite, this quiche is packed with turkey bacon, spinach, mushrooms, onions, and topped with cheese. Serve with fruit on the side for a protein-packed breakfast or pair with a mixed-green salad for a filling dinner.
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
231 calories
5 g
276 g
15 g
18 g
8 g
189 g
352 g
4 g
0 g
7 g
Nutrition Facts
Serving Size
189g
Servings
6
Amount Per Serving
Calories 231
Calories from Fat 135
% Daily Value *
Total Fat 15g
23%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 276mg
92%
Sodium 352mg
15%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
3%
Sugars 4g
Protein 18g
Vitamin A
32%
Vitamin C
8%
Calcium
30%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 eggs
  2. 1 cup of milk or greek yogurt for light version
  3. 1/2 onion, chopped
  4. 8 oz fresh mushrooms, sliced
  5. 4-6 slices of turkey bacon, chopped
  6. 2 cups packed fresh spinach
  7. 1/3 cup grated parmesan cheese
  8. 1 cup shredded cheese, any kind (leave out or reduce for light version)
  9. 1/2 tsp nutmeg
  10. 1/2 tsp parsley
  11. salt & pepper, to taste
Instructions
  1. 1. Preheat the oven to 325F. While oven is warming up, chop and slice the vegetables and turkey bacon.
  2. 2. Put a little olive or canola oil to a skillet and add the mushrooms, onions, and turkey bacon. Sauté for 7-8 minutes, or until onions are translucent and bacon cooked through.
  3. 3. Break the eggs into a bowl and add the milk (can also substitute greek yogurt). Add the paprika, parsley, and salt and pepper to taste.
  4. 4. Spray a piepan or casserole dish with non-stick spray and put onion mixture on bottom. Tear spinach into small pieces and add on top. Stir in all of the parmesan cheese and 3/4 cup of the shredded cheese.
  5. 5. Pour the egg mixture onto everything, making sure it is spread evenly and all layers are saturated. Sprinkle remaining cheese on top.
  6. 6. Place in the pre-heated oven and bake for 50 minutes at 325F until the eggs are set and no longer jiggly. If not done after 50 minutes, bake for an additional five minutes. Remove from the oven and allow to rest for 10 minutes before serving.
Notes
  1. - Quiche makes great leftovers and can be stored in the fridge for up to four days.
  2. - If freezing, use a disposable pie pan and bake for only 40 minutes before removing, allowing to cool, and freezing. To cook, allow to thaw overnight and bake at 350F until done (approx. 20-30 minutes). Keeps up to 2 months in the freezer.
  3. - Whole milk is preferred for the creamy texture it gives. Can also use 1/2 milk and 1/2 sour cream or heavy cream.
  4. - This quiche is designed to be fluffier. For a denser quiche, reduce to 3/4 cup of milk
beta
calories
231
fat
15g
protein
18g
carbs
5g
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Hello Friends

Hey there, I'm Megan. I'm a Southern girl married to an Eskimo, living in an igloo in Alaska. Okay, so it's not really an igloo, but we have built one for fun! Still, our little home is filled with life and laughter, kids and a dog. And I share those gimpses into our life, the horror stories and the most wonderful adventures, here on my little corner of the internet. I love connecting with fellow moms and sharing our stories with one another. So from me to you, welcome!

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