Bacon & Spinach No Crust Quiche


Gluten free


  • 10 oz Bacon


  • 1 bunch Chard or spinach
  • 1 Onion
  • 1 tbsp Parsley, fresh


  • 6 Eggs

Baking & Spicesquiche

  • 1 Pinch Nutmeg
  • 1 tsp Salt


  • 1 1/2 cups Gruyere
  • 2 cups Heavy cream
  • 1/2 cup Parmesan, grated


    1. Preheat oven to 350 degrees, and butter a pie plate, or casserole dish, or you can even use an oven-safe skillet or saute pan.
    2. Cook the bacon in a skillet over medium heat until it’s crispy. Remove the bacon to a paper towel to cool, reduce heat to low and add the onion to the skillet with the remaining bacon grease.
    3. Cook the onions for 15-30 minutes, stirring occasionally, until they are soft and light brown. Add the spinach or swiss chard, and cook for five minutes or until the greens have wilted.
      Remove from heat.
    4. Combine the eggs, cream, cheeses, parsley and salt in a mixing bowl; whisk to combine. Place the chard and onion mixture in the pie plate. Sprinkle bacon on top and then pour the egg and cream mixture over it all.
    5. Bake for 45-55 minutes, until it is lightly browned and the middle is set. Serve warm or at room temperature.
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