Crustless Quiche with Bacon, Spinach, Carrots, Spring Onions & Cheese.

Equipment

• A 9-inch pie dish or quiche pan
• A skillet for sautéing
• A large mixing bowl and whisk
• A cutting board and chef’s knife

Ingredients

The Savory Filling:

• Bacon: 6 slices (thick-cut), diced into bite-sized pieces
• Spinach: 2 cups fresh baby spinach, roughly chopped
• Carrots: 1 medium carrot, finely shredded or grated
• Spring Onions (Scallions): 4 green onions, thinly sliced (white and green parts separated)
• Garlic: 2 cloves, minced
• Cheese: 1.5 cups (approx. 150g) sharp cheddar or Gruyère cheese, shredded (divided)
• Butter or Olive Oil: 1 tablespoon (if needed for sautéing)

The Custard Base:

• Eggs: 6 large eggs, room temperature
• Heavy Cream: ½ cup (120 ml)
• Whole Milk: ½ cup (120 ml) (or substitute with additional heavy cream for a richer texture)
• Garlic Powder: ½ teaspoon
• Onion Powder: ½ teaspoon
• Salt: ½ teaspoon (adjust to taste, keeping in mind the saltiness of the bacon)
• Black Pepper: ¼ teaspoon freshly cracked
• Nutmeg: 1 pinch (optional, enhances the egg custard flavor)

Instructions

Step 1: Prep the Oven and Pan

1. Preheat your oven to 350°F (175°C) . Generously grease a 9-inch deep-dish pie plate or quiche pan with butter or non-stick cooking spray to ensure clean slices and prevent sticking.

Step 2: Crisp the Bacon

1. Place the diced bacon into a skillet over medium heat. Cook for about 6–8 minutes until crisp and golden brown, stirring occasionally. Remove the bacon with a slotted spoon and set it aside on a paper-towel-lined plate, leaving about 1 tablespoon of rendered bacon grease in the pan.

Step 3: Sauté the Vegetables

1. Add the shredded carrots and the white parts of the spring onions to the warm skillet with the bacon grease. Sauté over medium heat for 3–4 minutes until softened. Stir in the minced garlic and chopped spinach, cooking for an additional 1–2 minutes just until the spinach wilts. Remove from heat and allow the mixture to cool slightly.
2. Pro Tip: Excess moisture is the enemy of a firm quiche. If your spinach releases water, drain the sautéed vegetable mixture in a fine-mesh strainer or press gently with a towel before adding it to the pie dish.

Step 4: Assemble the Base Layers

1. Spread the sautéed vegetable mixture evenly across the bottom of the prepared pie dish. Scatter the cooked bacon and the green parts of the spring onions evenly over the top. Sprinkle 1 cup of the shredded cheese over the filling, saving the remaining ½ cup for the topping.

Step 5: Whisk the Egg Custard

1. In a large mixing bowl, beat the 6 eggs until smooth and uniform. Whisk in the heavy cream, whole milk, garlic powder, onion powder, salt, black pepper, and optional nutmeg until fully combined and slightly frothy.

Step 6: Pour and Top

1. Carefully pour the egg mixture over the vegetables, bacon, and cheese in the pie dish, ensuring it saturates all the ingredients evenly. Sprinkle the remaining ½ cup of shredded cheese across the top surface.

Step 7: Bake to Perfection

1. Place the quiche on the center rack of your preheated oven. Bake for 35–40 minutes , or until the edges are set and lightly golden brown, and the center has a slight, firm jiggle when gently shaken. A toothpick inserted into the center should come out clean.

Step 8: Rest and Serve

1. Remove the quiche from the oven and let it rest at room temperature for 10–15 minutes before slicing. Resting allows the egg custard to set properly, ensuring perfect, clean slices. Garnish with a few extra chopped spring onions if desired.

Nutrition

Calories: 295 kcal — · Protein: 17 g 34% · Fat: 23 g 35% · Carbohydrates: 5 g 2% └ Dietary · Saturated Fat: 11 g 55% └ Trans · Fiber: 1 g 4% └ · Sugar: 2 g — · Sodium: 540 mg 23%