Spinach, Cheese and Bacon Crustless Quiche



    • 6 oz bacon cut into 1/2 ” pieces
    • 1/2 cup finely chopped onion (about 1 small onion)
    • 1 large or 2 small potatoes peeled
    • 2 cups fresh baby spinach (about 4 oz) freshly chopped
    • 6 oz grated cheddar cheese (about 1.5 cups shredded), divided
    • 8 large eggs
    • 1/2 cup half and half or equal parts whipping cream and milk
    • 2 teaspoons Tabasco sauce

    Cooking Instructions

    Step 1
    Preheat oven to 375°F. Spray a pie dish with oil.
    Step 2
    Place a large non-stick skillet over medium heat and sauté the bacon for 6-8 minutes until browned. Transfer to a plate. Discard excess oil keeping 2-3 tablespoons in the pan. Using the same pan, sauté the onion for 2 minutes until softened.
    Step 3
    Meanwhile, grate potatoes on the large holes of a box grater. Use your hands to squeeze out as much water as you can from the potatoes. Then pat dry with paper towels.
    Step 4
    Once onions are softened, add the grated potato to the skillet with the onions. Sauté for 7 minutes, stirring a few times until potatoes are golden and nearly cooked through. Remove from heat and let cool slightly.
    Step 5
    In a medium bowl, whisk together the 8 eggs, 1/2 cup of half and half and Tabasco sauce. Stir in the sautéed potatoes, chopped spinach and 1 cup of the cheese.

    Step 6
    Pour into the prepared pie dish. Sprinkle the top with bacon, then top with remaining cheese. Bake at 375°F for 40-45 minutes or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool for a few minutes before serving.