Crustless Quiche with Spinach, Bacon, Mushrooms, and Swiss Cheese

I grew eating quiche for breakfast, lunch, and dinner. My mother is the queen of
pie crusts, so she would always make the crust for quiche by hand.
For me, I’ll often skip the crust part and make myself more of a frittata-style
crustless quiche, but cooked over the stove in a similar fashion to how you could
cook a Spanish tortilla, where you flip it once onto a plate, and then return the
omelet to the pan to give the other side time to cook.
This recipe uses a considerable amount of spinach, which gives the dish a vibrant
green appearance!


  • 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


  • 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.


Feel free to serve this for leftovers—it tastes good served at room temperature, or
you can even serve it cold.
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