Crustless Bacon and Spinach Quiche

The ladies from Real Farmwives are talking food and farm memories. I have struggled with this. I have a lot of farm memories. Like an epic mud/manure fight my sister and I had. We covered the barn with mud. We then hosed the barn down. I remember being drug through the dirt lot by a heifer and looking up to see my brother and dad laughing at me. I remember playing in gravity flow wagons in the corn or beans as my grandpa unloaded into the bin. I remember rides on the fender of the old ford. I remember mowing the lawn and seeing a snake and running smack dab into a tree at my grandparent’s farm.

I also remember food. I remember canning green beans, freezing corn, and pulling out frozen applesauce int he middle of winter. I remember butchering chickens and canning the spent hens in the wide mouth quart jars. I remember my grandma’s chocolate chip cookies in the big metal Ovaltine can. I remember many birthdays in the middle of January being celebrated with double crust peach pies my mom would freeze in the summer so I could have my favorite for my birthday. But one of the memories that ties both farm and food together for me is about eggs.

When I was little I could go to grandma and grandpa’s farm and ride up and down the aisles of the hen house with grandpa pushing the cart as we collected

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eggs. I wish I could find the pictures of this. I feel like the smell of chicken litter is engrained in my memory because of this. So, in honor of this very found memory I am bringing you a bacon and spinach quiche. In honor of my grandpa who was diagnosed late in life with celiac’s disease, I am sharing a crustless version.

Crustless Bacon and Spinach Quiche
Now the key to my family eating anything with spinach in it is to add bacon. Bacon is the beginning of all things breakfast. I added onions, garlic, mushrooms, tomatoes and cheese in addition to the spinach and garlic that round this out. I have had lots of fresh herbs as well. I tossed in some parsley and thyme as well. Now, I put the layers of spinach that has been wilted in bacon fat. Come on people, you know this sounds amazing. Followed by bacon and mushrooms and tomatoes. I mix the shredded cheese into the eggs along with milk.

Picture step by step of quiche
Pour the egg, milk and cheese mixture over the veggies and bacon and then bake on 375 for 30-40 minutes. You want the eggs to be completely cook and springy to the touch.

bacon spinach quiche
Enjoy this quiche with some additional fresh herbs. I loved this and it reheated during the week quite well. Lucky for me there was leftovers.

Crustless Bacon and Spinach Quiche

This bacon and spinach quiche is full of flavor and special diet friendly with the lack of crust necessary to have a gluten free breakfast.
  • 6 large eggs, beaten
  • 1½ cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • ½ pound bacon, cooked and crumbled
  • ½ cup diced onion
  • 2 cloves garlic, diced
  • 4-5 button mushrooms, diced
  • 12 cherry tomatoes, halved
  • 1½ cups shredded colby jack cheese
  • fresh herbs such as thyme and parsley
  1. Preheat the oven to 375 degrees F.
  2. In a large skillet, saute onions and garlic in reserved bacon grease. When spinach is just wilted move spinach and onions to a well butter pie dish.
  3. Layer bacon, quick sauted mushrooms and tomatoes over spinach.
  4. Combine the eggs, cream, fresh herbs salt, and pepper in a bowl. Pour the egg mixture on top of spinach and family things.. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

I am participating in Indiana’s Family of Farmers Table Talk Series and received a gift in exchange for my participation.

Table Talk Contributor for Indiana Family of Farmers

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  1. Jacki says

    Thank you for the recipe – I really enjoyed it. I wanted to let you know though that you may want to add to the directions when to add the cheese. Although it is listed in the ingredients and it is sort of a no brainer to add cheese to quiche, the directions do not mention adding it and I completely forgot it until my quiche was baking! So, I added it at the end to the top of the quiche and then placed it back in the oven to brown on top, which turned out so delicious. But, you may want to add it for your readers.


    • Loricrispi says

      I had to make a comment because this was such a good low carb recipe. I used chopped baby asparagus along with the spinach and eliminated the tomatoes (because I was afraid it would be runny). I used cheddar cheese. Otherwise I followed the recipe exactly. After I cooked the vegetables, I dried them on a paper towel before I put them in the pie plate.

      It turned out really great. I let it set a little before I cut it. At first there was a little liquid in the bottom, but I let it set a little longer and it was perfect.

      This is going to be a regular meal – great for using leftovers, so long as there is always bacon in it!

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