This bacon and spinach pie is another type of crustless quiche. It’s quick and easy to make, tastes delicious and is great for lunch or dinner, morning or afternoon tea. You can serve it hot or cold with or without salad. You can even slice it up and make sandwiches out of it, or eat if on top of toast.

The reason I make so many crustless quiches is simply because after I blind bake the pastry, there’s never enough room for all the filling and I’d rather eat the filling than the pastry. If you’d like to cook yours in a crust that’s fine, it sure would be delicious, but be warned, if your pie dish is the same standard size as mine this recipe will overflow your dish.

If you don’t have any spinach, you could try these other crustless quiches – ham and zucchini impossible pie,  bacon and vegetable impossible pie, or a quick quiche lorraine.

Prep: 10 minutes

Cook: 45 minutes

Serves: 6

Ingredients

• 1 small onion, diced
• 100 g bacon, diced
• 5 eggs
• 250 g frozen spinach, thawed, drained
• 300 ml thickened cream
• 75 g grated cheese
• 1 tsp oil

Method

1. Preheat oven to 170C and grease a pie dish.
2. Heat oil to medium in a frying pan and gently fry the bacon and onion until the onions are soft.
3. In a bowl, whisk together the eggs and cream. Add the onion, bacon, spinach and cheese and stir to combine.
4. Bake for 40 – 45 minutes until puffed and golden on top.