Bacon and Spinach Crustless Quiche

Hold the crust: this simple egg dish uses a sprinkle of Parmesan cheese instead of a crust.
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  • Level: Easy
  • Total: 3 hr (includes cooling time)
  • Active: 15 min
  • Yield: 6-8
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2 tablespoons unsalted butter, at room temperature

2 tablespoons finely grated Parmesan

2 cups half-and-half

1 tablespoon all-purpose flour

Pinch cayenne

2 large eggs plus 2 large egg yolks

Kosher salt and freshly ground black pepper

2 cups packed baby spinach, plus more for serving (optional)

3/4 cup chopped cooked bacon

1/2 cup grated mozzarella

2 tablespoons chopped fresh chives


  1. Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet.
  2. Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives.
  3. Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.