Mushroom and Spinach Quiche

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.

Mushroom and Spinach Quiche. Gluten-free, dairy-free and low carb, this crustless quiche is unbelievably delicious.

Mushroom and Spinach Quiche
Serves: 6
  • 6 ounces thick-cut bacon, diced
  • 1 medium Vidalia onion, diced
  • 8 ounces white button mushrooms, sliced
  • 8 ounces fresh spinach, washed, hard stems removed
  • 3 large eggs
  • 1 1/2 cups coconut milk
  • 1 tablespoon fresh thyme
  • 1 1/2 teaspoons kosher sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  1. Preheat oven to 350 F.
  2. Cook the bacon in a large, heavy skillet over medium heat until crisp. Transfer to a paper towel-lined plate, leaving the rendered fat in the skillet, and set aside.
  3. Reduce the heat to medium-low and toss in the diced onion. Cook, stirring frequently, until the onion is golden and caramelized, about 15 to 20 minutes. Remove with a slotted spoon and add to the reserved bacon.
  4. Increase the heat to medium high and add half of the mushrooms to the skillet, taking care not to crowd them. Cook, stirring frequently, until golden brown. Transfer to the same plate with the onion and bacon and repeat with the remaining mushrooms.
  5. Reduce the heat to low and add the spinach to the skillet; cook just until the greens are wilted. Remove from the heat.
  6. In a large bowl, whisk together the eggs, coconut milk, thyme, salt, pepper and nutmeg until well-blended.
  7. Spread the spinach in the bottom of a 10″ deep-dish pie plate. Scatter the bacon, onions and mushrooms evenly over the surface of the spinach, then pour in the egg mixture.
  8. Place the pie plate in a baking dish large enough to hold it; carefully pour very hot water around the quiche, until it reaches about halfway up the sides of the dish.
  9. Bake for 30 to 40 minutes, or until the quiche is set and beginning to turn golden brown on top. Remove from the water bath and cool for at least 15 minutes before serving.
  10. Nutrition (per serving): 313 calories, 27.6g total fat, 112.3mg cholesterol, 785.3mg sodium, 620.8mg potassium, 9g carbohydrates, 1.9g fiber, 3.8g sugar, 10.3g protein


7 thoughts on “Mushroom and Spinach Quiche”

  1. I love a good spinach and mushroom quiche (though it’s been a while since I’ve made one) – this looks (and sounds) absolutely heavenly! Yet another to add to my ‘must do’ list. 😉

  2. I get confused about the coconut milk also. Is the kind in a can or a carton like almond milk?

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