The first time I ate this moist and savory quiche–I actually am not sure why it’s call it a quiche since there is absolutely no pastry involved, and it’s not a frittata, and definitely not a casserole!–I was at a friend’s house for a girl’s brunch. My firstborn daughter was 7 months old, I was exhausted and dealing with an aggravating stomach bug that caused me pain every time I ate anything. This dish, however, was actually worth every twinge. It was cheese-strung, bacon-crisped ambrosia to my hungry and worn young mama soul. With stomach pain long gone and the baby now a vivacious toddler, I still make this dish for breakfasts or any meal.
The sunny-ness of eggs and cheese help lift moods on gloomy winter mornings but even better, in spring, when the spinach shows up, proud and tender, you can also enjoy this. I’ve found that amounts are somewhat flexible, I’ve added more greens than called for, used swiss chard or kale, and swapped the cheddar with Colby jack, mozzarella, or whatever needed to be used up.
This can also be nutritionally dense. If you can, use nitrate-free bacon, free-range eggs and organic dairy. Low-fat ingredients can still be tasty but if you have the availability of quality cheese, eggs, and meat absolutely bring on the fat! It will nourish you in a way that will cause sugar cravings to cease and extra (in my case) baby weight to slowly come off while allowing you to have the energy most of us desperately need day-to-day.
Bacon, Spinach, & Cheddar Crustless Quiche
1 lb. fresh baby spinach
6. Add spinach, bacon, and onion to cheese mixture and fold together.
7. Pour into greased glass baking dish
8. Bake at 400 degrees 20-25 minutes, until golden brown and firm in the center.
Thank you Rachel!