Quiche with crust is delicious, but if you are gluten-free, low carb, or have any other reasons to want your quiche naked, this is a modification that will have you wondering why you ever thought quiche needed a crust to begin with.
You will want a large pie plate for this. I was gifted a large one from Longaberger in the 90s that you would have to pry out of my cold dead hands. It is just that wonderful. That version is no longer available, but they have a similar one here.
- 2 tablespoons canola oil (plus more for the onions)
- 1/2 medium onion, finely chopped
- 2 cups chopped spinach, cooked and fully strained
- 6 large whole eggs, at room temperature
- 1 cup heavy cream
- 1 cup muenster cheese, shredded
- 1/4 tsp salt
- 3/4 tsp Rubarama No. 4
- 1/4 tsp black pepper
- Three slices of bacon, cooked, cooled, and chopped
Tip: Having the eggs at room temperature makes the quiche fluffier than using cold eggs.
Let's get cooking! Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie pan. Heat oil in a large skillet over medium-high heat and add onions, stirring occasionally, until onions are soft. Stir in spinach and remove from heat.
In a large bowl, combine eggs, cream, cheese, salt, pepper, and Rubarama No. 4. Stir in onion/spinach mixture and chopped bacon. I use my Kitchenaid stand mixer on a low speed; it just makes this whole process easier.
Pour mixture into the prepared pie pan and bake in the preheated oven until eggs have set, about 40 minutes. Let cool for 10 minutes before serving.
Note: This can be frozen. Just let it cool to room temperature and use a freezer-safe storage item.