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Low-Carb Savory One-Bowl Crustless Mushroom and Bacon Quiche
This easy Crustless Mushroom and Bacon Quiche with spinach is a delicious, low-carb bake full of flavor. Perfect for meal prep or an easy evening meal!
There’s something special about tossing together what’s in the fridge and ending up with a cozy, golden quiche that smells like comfort. This Crustless Mushroom and Bacon Quiche is hearty, cheesy, and packed with savory mushrooms, smoky bacon, and creamy feta. It’s the kind of no-crust recipe that works for breakfast, brunch, or even a light dinner.
Why You’ll Love This Crustless Mushroom and Bacon Quiche
- It’s a one-pan, one-bowl recipe; less cleanup, more flavor.
- Low-carb and gluten-free, without even trying.
- Works for meal prep; great warm or cold.
- Full of real, cozy flavor from everyday ingredients.
- Customizable; swap in your favorite veggies or cheese.
If you love simple, hearty meals, this Crustless Mushroom and Bacon Quiche hits the spot. It’s quick, filling, and full of rich, cheesy goodness.
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Crustless Mushroom and Bacon Quiche
- Prep Time: 20
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
- Cuisine: French
Description
This cozy Crustless Mushroom and Bacon Quiche is packed with mushrooms, spinach, and smoky bacon. It’s a simple, low-carb breakfast or brunch idea that’s easy to whip up any day of the week.
Ingredients
- 50g unsalted butter
- 375g mushrooms, sliced
- 45g baby spinach leaves
- 70g onion, finely chopped
- 100g bacon, cut into small pieces
- 100g cheddar cheese, shredded
- 50g feta, cubed
- 125ml milk
- 6 extra-large eggs, lightly beaten
- 2ml salt
- 2ml freshly ground black pepper
- 5ml bottled minced garlic
Instructions
- Preheat the oven to 350°F (175°C) and spray a deep-dish pie dish (about 24 x 30 cm) with nonstick cooking spray. Set aside.
- In a large skillet over medium-high heat, melt 50g butter.
- Once melted, toss in 375g sliced mushrooms and 5ml bottled minced garlic. Fry until the mushrooms are semi-soft.
- Add 45g baby spinach leaves to the skillet and cook just until wilted. Remove from heat and set aside.
- In the same skillet, add 100g bacon pieces and 70g chopped onion.
- Cook until the bacon is just done, and the onion turns soft and fragrant, not browned.
- In a big mixing bowl, combine the mushroom-spinach mix, bacon-onion mix, 6 lightly beaten eggs, 125ml milk, and 100g shredded cheddar. Stir gently to mix everything together.
- Season with 2ml salt and 2ml freshly ground black pepper, adjusting to taste.
- Pour the mixture into your prepared pie dish.
- Sprinkle 50g of feta cubes evenly on top.
- Bake uncovered for 30–35 minutes, or until the center is set, and the top turns light golden brown.
- Remove from the oven and let it cool for about 5 minutes before slicing.
- Serve warm and enjoy this hearty, crustless quiche any time of day; it’s just as tasty cold from the fridge the next day!
Chef’s Note
This was a total fridge raid moment; no crust, no stress, just what I had on hand. Feel free to switch up the fillings with whatever you’ve got (bell peppers, zucchini, or leftover ham work great too).
Notes
Created, Prepared, Tasted, and Tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 319
- Sugar: 3.6 g
- Sodium: 543.5 mg
- Fat: 25.7 g
- Saturated Fat: 12.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 6.2 g
- Fiber: 1 g
- Protein: 16.5 g
- Cholesterol: 239.3 mg
This Crustless Mushroom and Bacon Quiche is the ultimate no-fuss comfort food. Simple ingredients, big flavor, and perfect any time of day.
The Crustless Mushroom and Bacon Quiche delivers comfort in every bite. It’s a golden, cheesy dish filled with smoky bacon, tender mushrooms, and soft spinach, perfect for brunch or dinner. Simple to make and easy to love, it turns everyday ingredients into something truly satisfying.
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Looks amazing, as always! Featuring you at Wednesdays in the Studio!
Thank you so much for this honor, Jennifer, sure will be over tomorrow.
Showing i lack a lot of culinary knowledge but what makes this a quiche and not a fritata? Either way, sounds DELICIOUS!
Hi Lydia, I know this as a quiche, but I may be wrong! Quiche has a higher ratio of dairy to eggs, thus I called this a quiche.
I researched it and they say:
The main difference is that a quiche is a rich egg custard in a pastry crust, while a frittata is a crustless egg dish that starts on the stovetop and is finished in the oven. Quiche has a higher ratio of dairy to eggs, resulting in a creamy texture, and is cooked entirely in the oven. A frittata has a higher proportion of eggs to dairy, giving it a firmer, eggier texture, and is cooked partially on the stovetop
That’s really interesting- I assumed it was all about the crust (& country of origin)
Yah, naming a dish to me is very county based. I have seen so many variations, from what I know, then it’s been called something totally different. Thanks for your comment and prompt to investigate the difference.