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Crustless Quiche Recipe with Spinach and Mushrooms

  • Feb 20

    This is absolutely the BEST Crustless Quiche recipe and I’ve tried many!

    I do not have it often now that I avoid dairy but, when I allow myself to splurge,it’s so worth it! See recipe note below for other yummy combinations.


    8 slices nitrate-free bacon, cooked until crispy and diced

    10 whole pasture raised eggs

    2 cups Jarlsberg cheese, shredded

    1 ½ cups heavy cream

    5 ounces organic baby spinach,chopped in mini food processor

    1 cup organic baby portobello mushrooms,chopped

    ½ teaspoon finely ground sea salt

    ¼ teaspoon ground black pepper

    butter or cooking spray


    1.Preheat oven to 350°F.

    2.Beat eggs in a medium bowl. Add heavy cream, sea salt and pepper to eggs and whisk to combine.

    3.Stir in bacon and cheese.

    4.Grease 9 ½ to 10-inch round pan with butter or cooking spray. Pour in egg mixture.

    5.Bake in preheated oven for 40 minutes or until eggs are set.

    6.Cool slightly before serving.


    Recipe Note:Here are some other yummy combinations...

    Make without spinach and mushrooms (as per original recipe).

    You can use Monterey Jack cheese instead of Jarlsberg cheese (as per original recipe).

    1 cup organic broccoli (par-boiled), chopped and 2 cups sharp cheddar cheese. With or without organic baby portobello mushrooms.

    adapted from Low Carb with Jennifer