Crustless Quiche (Baked Frittata) with Bacon, Spinach, Carrots, Spring Onions & Cheese

This hearty, vegetable-packed crustless quiche is essentially a baked frittata—easy to make, gluten-free, and perfect for breakfast, brunch, or a light dinner. It’s fluffy, flavorful, and endlessly customizable.

Ingredients

Main Ingredients:

8 large eggs
1 cup (240ml) whole milk or half-and-half (for richer texture)
1 cup (about 100g) shredded cheese (cheddar, Gruyère, or a mix), divided
6 slices bacon, chopped
1 medium carrot, peeled and grated or finely diced
2 cups fresh spinach, roughly chopped
3-4 spring onions (scallions), sliced (reserve some greens for garnish)
1 small onion, finely chopped (optional)
2 cloves garlic, minced
1 tablespoon olive oil or butter (if needed)
Salt and black pepper, to taste
½ teaspoon paprika or nutmeg (optional, for warmth)

Optional Add-ins:

¼ cup chopped fresh herbs (parsley, chives, dill)
½ cup diced bell peppers or mushrooms
Hot sauce or Dijon mustard (1 tsp) in the egg mixture

Instructions

1. Prep & Cook Fillings:

Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
In a skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Pour off excess bacon fat, leaving about 1 tbsp in the pan.
In the same skillet, add olive oil/butter if needed, then sauté chopped onion (if using) and carrots until slightly softened (4-5 mins). Add garlic and white parts of spring onions, cook for 1 minute until fragrant.
Add spinach and cook just until wilted. Remove from heat and let cool slightly.

2. Prepare Egg Mixture:

In a large bowl, whisk eggs, milk, half the cheese, paprika/nutmeg, salt, and pepper until well combined.
Stir in the cooked bacon and sautéed vegetable mixture. Mix well.

3. Assemble & Bake:

Pour the egg-vegetable mixture into the greased baking dish. Sprinkle the remaining cheese on top.
Bake for 30-35 minutes, or until the center is set (no jiggle) and the top is golden brown. A knife inserted near the center should come out clean.
Let cool for 5-10 minutes before slicing.

4. Serve:

Garnish with reserved spring onion greens and extra herbs.
Serve warm or at room temperature, with a side salad or toast.

Tips for Success:

Vegetable Prep: Grate or finely dice carrots to ensure they cook through. Squeeze out excess moisture from cooked spinach to avoid a soggy quiche.
Dairy Swap: Use cream, almond milk, or Greek yogurt thinned with a little water for variation.
Make Ahead: This quiche refrigerates well for up to 4 days. Reheat slices in the oven or microwave.
Customize: Substitute bacon with ham, sausage, or keep it vegetarian by omitting meat and adding more veggies (like mushrooms or zucchini).

Enjoy this flexible, wholesome dish that’s as delicious as it is easy!