I love crustless quiches.  They’re just so darn easy – no persnickety pastry that needs to be glazed so it won’t get soggy.  I have to admit, though – I make a great pie crust.  Or I did, back in the day; I’m still working on a good, flaky, tender gluten-free pie crust.  I’ll probably come across the right combination of the right ingredients one of these days, although with the warm weather upon us, my baking will be sharply curtailed.

Not necessarily a bad thing, of course.

Where was I?  Oh, yes – crustless quiche.  Love ‘em.  Not only are they easy (well, for the most part), they’re incredibly versatile – you can throw just about anything in them.  Now, having said that, this is a pretty classic combination:  mushrooms and spinach.  And caramelized onions.  And bacon.

Tasty, tasty bacon.

This recipe is a little more involved than your average “throw-it-in-a-pie-plate-and-cover-it-with-beaten-eggs” crustless quiche, but it’s not difficult by any stretch of the imagination.  It is also stupidly delicious; I’m not the world’s biggest mushroom fan – I used them because I had them in the fridge – but in combination with the caramelized Vidalia onion and bacon, they just made this dish.  I can’t even begin to describe how good it is.

I also have to admit that when I ran the ingredients through my recipe software, I was really surprised at the calorie content, considering all the bacon fat, to say nothing of the coconut milk, that the recipe contains: just over 300 calories per serving.  It’s also low carb, too – 9 grams of carbohydrate, with 2 grams of fiber.  Not too shabby at all.

Why, yes – I did weigh myself this morning.  Why do you ask?

You may also note the absence of any dairy in the dish.  I’ve been pretty lax lately about my dairy consumption and my sinus problems are back in full force, so I’m backing off of it for awhile.  I kind of like breathing through my nose without a Breath-Right Strip, and sleeping in a more-or-less prone position.  Just sayin’.   If you don’t have a problem with dairy, this would be dynamite with a nice feta.  Or even a mellow Swiss.  Add about a cup, crumbled or shredded, on top of the spinach if you decide to use it (and let me know how it comes out).

Since my bacon is cured without nitrates or added sugars, this is most definitely Whole30 compliant.  To make it vegetarian-friendly, or if you just don’t eat pork, omit the bacon and cook the onions and mushrooms in a generous amount of olive oil.  Also, while the recipe calls for a Vidalia onion – they were on sale this week and it was a good choice for this dish – any sweet onion will work.