- 4 ounce(s) bacon - nitrate free
- 1/2 onion thinly sliced
- 6 eggs
- 3/4 cup(s) heavy cream
- 2 box(es) frozen spinach - 10 oz ea thawed & squeezed dry
- 1/2 pound(s) Guyere cheese shredded
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1. Heat oven to 350 degrees. Butter a 10-inch tart pan or 9-inch deep pie plate.
- 2. In a large skillet over medium heat, cook bacon until crisp. Drain on paper towels; coarsely chop.
- 3. Remove all but 1 T bacon drippings from skillet. Add onion and cook 5 minutes, until softened but not brown. In a large bowl, combine eggs, cream broccoli, cheese, salt and pepper. Stir in bacon and onion.
- 4. Pour mixture into prepared pan. Bake 1 hour and 15 minutes (tenting with foil, if necessary, to prevent over-browning) or until knife inserted in center comes out clean. Cool 5 minutes before cutting into wedges.
This recipe is a personal recipe added by Ashburner1955 and has not been tested or endorsed by MyRecipes.
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Crustless Quiche Recipe at a Glance
- COURSE: Breakfast/Brunch