Crustless Quiche

Step 1

Tip: dice raw bacon as soon as you pull it out of the refrigerator. Cold bacon is much easier to cut.

Step 2

Prepare bacon and vegetables and set aside. Grate cheese if needed and set is aside.

Step 3

Preheat a large cooking pan over medium-high heat and add oil.

Step 4

Add diced bacon and cook, stirring from time to time, until bacon fat is rendered about half way.

Step 5

Stir in diced shallot and cook bacon and shallot together until the fat is mostly rendered. Strain off excess bacon fat.

Step 6

Stir in mushrooms and cook until mushrooms are mostly done and add chopped spinach. Cook for another minute or two, until spinach is wilted.

Step 7

Drain off excess juices from the filling so that it doesn't make the quiche too thin. Set the filling aside to cool for a few minutes.

Step 8

In a mixing bowl, whisk together eggs, milk, salt, and pepper until smooth.

Step 9

Preheat the oven to 350° and grease a deep round baking dish (you can use a deep 9-inch pie dish).

Step 10

Mix the filling into the egg mixture once it's cooled for a few minutes and spread the mixture in the prepared baking dish.

Step 11

Spread grated cheese over the top and gently press it down to mostly be covered with the egg.

Step 12

Bake quiche for 40-45 minutes. Let it rest for at least 15 minutes before cutting.