Easy Weekend Breakfast: Crustless Spinach-Bacon Quiche
I like quiches, but I hate making crusts for them and don't want the extra calories in the crust. So, I don't bother with crusts. If the quiches are good enough on their own, no one will miss a crust. Crustless Spinach-Bacon Quiche is full of smokey bacon flavor, sharp cheddar cheese, and earthy spinach. A bit of dried onion helps soak up moisture from the spinach and provides extra flavor. I use Colby-Jack cheese to top the quiche because it melts a little better than cheddar--think ooey-gooey goodness. On top of the quiche, a scattering of fresh bread crumbs toast during baking and provide nice crunch to the quiche. You definitely won't miss a crust with this quiche, and you'll save yourself considerable time.
Crustless Spinach-Bacon Quiche
2-3 tablespoons of cooked bacon crumbles (from the big package from Costco is fine)
1 cup of shredded cheddar cheese
1 good handful (1-2 cups) of fresh spinach, torn (use your hands)
2-3 teaspoons of minced dried onions
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 cup of milk
2 teaspoons of Dijon mustard
1/2 cup of shredded Colby-Jack cheese
1/2 - 1 cup of fresh bread crumbs (about 1 English muffin or a roll or two--leave some of
the crumbs in large pieces)
Preheat the oven to 400 degrees and spritz a pie plate with non-stick cooking spray. Sprinkle the bacon bits evenly around the bottom of the pie plate, then sprinkle on the cheddar cheese, then the spinach, and then the dried onion. In a bowl or measure (I use a Pyrex quart measure), whisk together well the salt, pepper, milk, eggs, and Dijon. Pour the liquid mixture over the ingredients in the pie plate. Sprinkle the Colby-Jack cheese over the ingredients in the pie plate, then sprinkle on the fresh bread crumbs. Bake the quiche for 30-35 minutes or until puffed and golden.