Crustless Spinach and Bacon Egg Quiche



Ready for the eggs . . .

Ready for the eggs . . .

Ready for the oven . . .

Ready for the oven . . .

During the holidays, I discovered this delicious crustless quiche recipe from Eating Curiously.

Fresh from the oven . . .

Fresh from the oven . . .

Since Mr. Mike and I have been skipping the gluten lately, this crustless quiche fit right into our eating plan.

Naturally, I made a few adjustments so the recipe fit what I had on hand, which included a few slices of smoky bacon.

Gluten Free Dairy Free Spinach and Bacon Quiche

Gluten Free Dairy Free Spinach and Bacon Quiche

Who doesn’t love bacon and eggs!

If you’re not eating gluten free or dairy free, swap the gluten free flour for whole wheat flour, and the almond milk with cow’s milk if you prefer.

How lucky could this mother-in-law get! I’ve added a lovely cook to the family, and she’s cooking for my son. It doesn’t get better than that.

Happy, healthy cooking!

Dairy Free Crustless Spinach and Bacon Quiche
  • 2 teaspoons olive oil
  • 1 small onion, chopped into small pieces
  • 4 cups baby spinach
  • 1 tablespoon thyme
  • ¼ cup parsley
  • 8 large eggs
  • 1 cup unsweetened almond milk
  • 2 tablespoons Bob's Red Mill gluten free flour
  • 4 slices bacon, cooked, drained and chopped
  1. Preheat the oven to 350 degrees and spray a pie plate with cooking spray.
  2. Cook bacon ahead of time. You can microwave it on a plate lined with paper towel until it's crisp if you prefer.
  3. In a large nonstick skillet, heat olive oil over medium heat, then add onion and cook for 3 - 5 minutes to soften.
  4. Add spinach, thyme and parsley and cook another 1 - 2 minutes, stirring to mix up the spinach, until it lightly wilts. Remove from heat.
  5. Whip eggs, milk, and flour, then season with salt and pepper.
  6. Layer bacon on the bottom of the pie plate, then add the spinach mixture.
  7. Press the vegetables into the egg mixture and bake for 30 - 40 minutes until quiche is set in the middle and no longer runny.
Calories185kcal, Weight Watchers PointsPlus 5
Saturated fatty acids: 3.57g
Monounsaturated fatty acids: 4.94g
Polyunsaturated fatty acids: 1.91g
Total fat: 10.42g
Calories from fat: 93
Cholesterol: 285mg
Carbohydrate, by difference: 6.81g
Total dietary fiber: 0.95g
Protein: 13.78g
Nutrition Information
Serving size: 6

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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.


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Thank you for sharing!



  1. Elissa Ducar says

    Don’t the eggs in this dish make it dairy? If you wanted to truly make this dairy free, I am sure a silken tofu would work :)

  2. says

    Congrats on the new addition to your family! It’s nice to have something in common with your daughter-in-law, especially cooking! Something you are so passionate about.

    Great recipe. Funny thing is that we only ever have almond milk in the house, so this works well for us.

    • says

      I keep a little of both, but I’ve also tried coconut milk on occasion. What do you think of coconut milk? Personally, I prefer the almond when cooking.

  3. says

    Congrats on the new member in your family! And she certainly provided us with a great recipe – I love the spinach and bacon combo. I might make this quiche without a crust, too, not so much to avoid gluten as to avoid calories! Good stuff – thanks.

  4. says

    Congrats, Jason and Kiery, and well done Kristi on getting such a gorgeous daughter-in-law who also is a wonderful cook. Good idea to cut out the crust (it can return in February when I’ve lost those Christmas pounds!) Happy New Year to you and yours, Hester x


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