Crustless Quiche with Spinach & Bacon
Prep time
Cook time
Total time
Author: Jo-Lynne Shane
Serves: 8 servings
Ingredients
- 10 ounces bacon, diced
- 1 onion sliced
- 1 bunch chard or spinach, leaves removed from the ribs and chopped
- 1-1/2 cups shredded gruyere
- ½ cup grated parmesan
- 2 cups heavy cream
- 6 eggs
- 1 tablespoon fresh chopped parsley
- 1 teaspoon salt (or to taste
- Pinch of nutmeg to taste (optional)
Instructions
- Preheat oven to 350 degrees, and butter a pie plate. I sometimes use a casserole dish, or you can even use an oven-safe skillet or saute pan.
- Cook the bacon in a skillet over medium heat until it's crispy. Remove the bacon to a paper towel to cool, reduce heat to low and add the onion to the skillet with the remaining bacon grease.
- Cook the onions for 15-30 minutes, stirring occasionally, until they are soft and light brown. Add the spinach or swiss chard, and cook for five minutes or until the greens have wilted. Remove from heat.
- Combine the eggs, cream, cheeses, parsley and salt in a mixing bowl; whisk to combine. Place the chard and onion mixture in the pie plate. Sprinkle bacon on top and then pour the egg and cream mixture over it all.
- Bake for 45-55 minutes, until it is lightly browned and the middle is set
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