Crustless Bacon Spinach Quiche
This Crustless Bacon Spinach Quiche captures everything we love about a classic breakfast quiche — rich eggs, smoky bacon, tender spinach, and melted cheddar — without the fuss of a crust. It’s light yet deeply satisfying, creamy yet wholesome, and every bite delivers a perfect blend of savory, cheesy, and slightly sweet vegetable notes.
Perfect for busy mornings, brunch gatherings, or even light dinners, this dish celebrates simplicity without sacrificing flavor. The eggs bake into a custard-like texture, while the bacon and cheese create golden pockets of richness that contrast beautifully with the freshness of spinach and carrots.
Whether served warm straight from the oven or chilled for a grab-and-go meal, this crustless quiche proves that comfort and elegance can truly live in the same dish.
Why People Will Love Crustless Bacon Spinach Quiche Recipe
Rich Flavor Harmony: The smoky saltiness of bacon, the gentle sweetness of sautéed spinach, and the creamy richness of eggs and cheese blend into a perfectly balanced bite every time.
No Crust, No Compromise: By skipping the crust, this quiche keeps all the flavor and satisfaction of the classic version — while being lighter, lower in carbs, and quicker to prepare.
Perfect Anytime Meal: Whether served warm for breakfast, paired with salad for lunch, or enjoyed cold for dinner, it adapts effortlessly to any occasion or time of day.
Wholesome and Comforting: Every forkful delivers nourishing protein, tender vegetables, and a comforting creaminess that makes you feel both satisfied and cared for.
Simple Yet Elegant: This dish transforms humble ingredients into something worthy of a brunch table — elegant enough for guests, yet easy enough for weekday cooking.
Key Ingredients
Eggs – The foundation of the quiche, creating a rich, custard-like texture that binds all the flavors together while delivering essential protein and creaminess.
Double Cream (Heavy Cream) – Adds luxurious smoothness and a silky mouthfeel, balancing the saltiness of the bacon and the earthy spinach with rich, velvety depth.
Bacon – Crispy, smoky, and savory — it infuses the entire dish with bold flavor, while small bits throughout provide irresistible bursts of texture.
Fresh Baby Spinach – A vibrant, nutrient-dense green that softens beautifully when cooked, adding freshness, color, and a delicate vegetal note to the quiche.
Cheddar Cheese – Melted into the filling and sprinkled on top, it contributes sharp, tangy richness and helps form a golden, bubbling crust that seals in flavor.
Spring Onions and Carrots – Offer a light sweetness and crunch, creating a contrast to the creamy filling and giving each slice balance and freshness.
Expert Tips:
Sauté the Vegetables First – Always cook the spinach until wilted and remove any excess moisture before adding it to the quiche. Excess water can make the custard soggy instead of creamy.
Use Room Temperature Eggs and Cream – This ensures a smoother, more cohesive mixture that bakes evenly without curdling or separating during cooking.
Layer Thoughtfully – Distribute the bacon, vegetables, and cheese evenly in the pie dish before pouring in the egg mixture. This prevents all the heavy ingredients from sinking to the bottom.
Don’t Overbake – Bake just until the center is set but still slightly jiggly. The quiche will continue to cook from residual heat, yielding a soft, custard-like interior rather than a dry, rubbery texture.
Rest Before Serving – Allow the quiche to cool for 10–15 minutes before slicing. This resting period helps the custard firm up, making it easier to cut clean, beautiful portions.
Choose Quality Cheese and Bacon – Aged cheddar and thick-cut bacon enhance both flavor and texture. The richness of quality dairy and meat will elevate the entire dish.
Make It Ahead – This quiche tastes even better the next day as the flavors meld. Reheat gently in the oven or enjoy it chilled for a lighter texture.
Crustless Bacon Spinach Quiche
Ingredients
8 Eggs room temperature
3/4 Cup Elmlea Double Cream (Heavy Cream)
200g/7oz Back Bacon, chopped
150g/5.3oz Fresh Baby Spinach
1/2 Cup Shredded Carrots
2 Spring Onions, sliced
100g/3.5oz Cheddar Cheese, shredded + extra for top
Salt and pepper
Instructions:
Beat the eggs and combine with the cream, add the cheddar cheese, salt/pepper.
Cook the bacon and remove from pan.
To the same pan add a tablespoon olive oil and cook the spinach until it wilts.
Butter grease pie 28cm pie dish. Scatter the spinach adding the bacon, carrots and onions and finish with some of spinach on top again.
Pour the egg mixture all over the vegetables, making sure it went through all the veggies.
Top with extra shredded cheddar cheese and bake in oven 180C/350F for 45 minutes or until set.
Enjoy!
Important Notes When Making Crustless Bacon Spinach Quiche
Drain Moisture Thoroughly – Spinach and bacon both release liquid when cooked. Drain them well on paper towels before adding to the dish to prevent excess moisture from diluting the custard.
Balance the Salt – Bacon and cheddar are naturally salty. Taste the cooked mixture before adding more salt to avoid overpowering the delicate custard flavor.
Heavy Cream Matters – Using real heavy cream (or Elmlea Double Cream) creates a rich, velvety texture that supports the structure of the quiche. Avoid milk or light cream substitutes, which make it watery.
Proper Greasing Is Essential – Even though there’s no crust, buttering or oiling the pie dish ensures the quiche releases easily after baking and maintains a golden edge.
Cheese Distribution Is Key – Mix some cheese into the egg base and reserve a portion for topping. This ensures every bite is flavorful while still achieving that golden, bubbly surface.
Baking Time May Vary – Oven temperatures can differ. Start checking for doneness at the 40-minute mark—the center should be just set and lightly puffed.
Let It Cool Before Slicing – Allow at least 10–15 minutes of rest time after baking. This helps the quiche stabilize and makes clean slicing effortless.
Storage and Reheating – Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (165°C) for the best texture—avoid microwaving, which can make the eggs rubbery.
How to Enjoy Crustless Bacon Spinach Quiche After Cooking
Let It Rest Before Serving
Once the quiche comes out of the oven, resist the urge to cut into it immediately. Let it rest for at least 10–15 minutes. This cooling period allows the custard to set fully, locking in its silky texture and making each slice clean and intact.
Pair with Freshness
The richness of the quiche pairs beautifully with something light and crisp. Serve it alongside a simple green salad with lemon vinaigrette or balsamic glaze. The acidity cuts through the creamy eggs and cheese, balancing every bite.
Enhance the Experience with Texture
Add a side of crusty bread or toasted sourdough to introduce a pleasant crunch that contrasts the soft, custardy interior of the quiche. For brunch, buttered croissants or roasted potatoes make excellent companions.
Temperature Choices
This dish is versatile—it can be enjoyed warm, at room temperature, or even chilled. Warm servings feel comforting and savory, perfect for breakfast or brunch. At room temperature, the flavors mellow and deepen—ideal for picnics or light lunches.
Elevate with Garnishes
Before serving, drizzle a few drops of extra-virgin olive oil, sprinkle fresh chives or parsley, or add a small pinch of smoked paprika on top for a gourmet touch. A dollop of sour cream or a spoonful of salsa verde can also add a new layer of flavor.
Drink Pairings
- Morning/Brunch: Pair with freshly squeezed orange juice, herbal tea, or a creamy latte.
- Lunch/Dinner: A chilled Chardonnay or Sauvignon Blanc works beautifully, or try a light sparkling wine for a celebratory meal.
For Leftovers
Gently reheat individual slices in the oven at 325°F (165°C) for about 10 minutes. This keeps the texture creamy and avoids the rubberiness that microwaves can cause. Quiche slices also make excellent grab-and-go breakfast options for busy mornings.
For Entertaining
Slice the quiche into small wedges or squares for easy serving at brunch buffets or gatherings. It’s elegant, protein-rich, and pairs effortlessly with fruit platters, cheese boards, and pastries.
Nutrition Information:
For Crustless Bacon Spinach Quiche (per serving, assuming 6 servings total):
Calories: 245 kcal | Total Fat: 19.8 g | Saturated Fat: 8.2 g | Monounsaturated Fat: 7.1 g | Polyunsaturated Fat: 1.3 g | Cholesterol: 255 mg | Sodium: 510 mg | Total Carbohydrates: 3.4 g | Dietary Fiber: 0.6 g | Sugars: 1.3 g | Protein: 16.9 g
Frequently Asked Questions:
Can I make this quiche ahead of time?
Yes, this quiche is perfect for meal prep. You can bake it a day in advance, let it cool completely, then cover and refrigerate. Reheat slices in the oven at 325°F (165°C) for 10–12 minutes or microwave gently. The texture stays creamy and the flavors deepen overnight.
Can I use a different type of meat instead of bacon?
Absolutely. You can replace bacon with diced ham, turkey bacon, smoked salmon, or cooked sausage. Each option adds a unique depth — ham for a mild savoriness, sausage for spice, or salmon for a gourmet touch.
Can I use frozen spinach instead of fresh?
Yes — just thaw and drain it well before using. Squeeze out as much liquid as possible to prevent the quiche from becoming watery. Frozen spinach actually blends beautifully with the eggs once prepped properly.
How can I make this recipe dairy-free or lighter?
For a lighter version, replace heavy cream with unsweetened almond milk or evaporated milk and use a reduced-fat cheese. To go dairy-free, use coconut cream and a dairy-free cheese substitute. The result will still be rich and satisfying.
Why does my quiche sometimes turn out watery or rubbery?
This usually happens when it’s overbaked or when too much moisture remains in the vegetables. Always cook spinach until just wilted and ensure the quiche is removed from the oven as soon as the center is set but still slightly jiggly. It will finish setting as it cools, resulting in a silky, custard-like texture.
How do I prevent my quiche from sticking to the dish?
Always grease your pie dish generously with butter or nonstick spray before adding the ingredients. You can also line the bottom with a thin layer of parchment paper. This prevents sticking and makes slicing and serving much easier.
How do I keep the spinach from making the quiche watery?
Moisture is the enemy of a perfect quiche. Cook the spinach first until it just wilts, then let it cool slightly and squeeze out any excess liquid before adding it to the dish. This step keeps the custard creamy, not soggy.
When should I add the cheese for the best texture?
Mix most of the shredded cheese into the egg and cream mixture for even flavor throughout, but save a small handful to sprinkle on top before baking. This creates a beautiful golden crust and helps lock in moisture underneath.
Can I cook the bacon and vegetables together to save time?
It’s best to cook the bacon first until crisp, then remove it and use the same pan (with a little of its fat or olive oil) to sauté the vegetables. This way, the spinach and carrots absorb the smoky flavor of the bacon while cooking evenly.
How can I tell when the quiche is perfectly baked?
Your quiche is done when the edges are golden and the center is mostly set but still slightly wobbly when gently shaken. Overbaking can make the eggs rubbery. Let it rest for at least 10–15 minutes before slicing — this allows the custard to firm up beautifully.