![](https://chefsclubkitchen.com/wp-content/uploads/2024/07/quchecrustless.jpg)
Crustless Quiche with Spinach, Bacon, Mushrooms, and Swiss Cheese
Ingredients
- 32 oz 2 lbs fresh Spinach, washed
- 3 slices bacon (cut into thin strips)
- 3 Tbsp olive oil
- 1 white onion (medium dice)
- 8 oz mushrooms (small dice)
- ¾ tsp Kosher salt
- ¼ tsp freshly-ground black pepper
- ¼ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- ¼ tsp garlic powder
- 4 oz Swiss cheese (shredded)
- 4 whole eggs
Instructions
- Wash the spinach and allow it to drain.
- Cook the spinach down in a large Dutch oven until it wilts completely.
- Squeeze out the excess water from the cooked Spinach, and cut the cooked spinach
- into small pieces.
- Set the chopped and cooked spinach aside for later.
- Cut the bacon slices into thin strips (“lardons”), and cook the strips in a large
- medium-sized nonstick pan over medium heat until crispy.
- Remove the bacon from the heat using a slotted spoon, and allow it to drain on
- paper towels.
- Add the olive oil to the same pan, along with the diced white onion, mushrooms,
- Kosher salt, freshly-ground black pepper, dried oregano, red pepper flakes, and
- garlic powder.
- Cook until the onions are translucent, or about ten minutes.
- Stir in the shredded Swiss cheese, chopped Spinach, crispy bacon, and whole eggs,
- until all of the ingredients are mixed evenly.
- Cook the crustless quiche over medium heat until the bottom and sides are cooked,
- and the center is almost set, but still a bit wobbly.
- Cover the pan with a large plate, and (very carefully!) flip the contents over so that
- the cooked side of the crustless quiche that was in contact with the surface of the
- pan is now facing upwards on the plate towards the sky.
- Carefully slide the omelet back into the pan, and allow it cook on this second
- uncooked side for roughly three minutes.
- When the second side is cooked, gently slide the crustless quiche out of the pan
- onto a serving plate.
- Slice the crustless quiche into squares, and allow people to serve themselves.
Notes
you can even serve it cold.