How To Make Crustless Bacon Spinach Quiche

Easter is a holiday that is ideal for a delicious, and hearty brunch with the family.  This is an easy and delicious recipe that is just suited for such a gathering.  It only takes a few minutes to put together and less than an hour to bake.  Even better, this recipe is even better if made the night before and served cold.  That means that you don’t have to cook on Easter morning!  Your family will love all of the flavors, and the energy it will bring them for Easter egg hunting or any other festivities planned for the day.  However, this quiche is so tasty that your family will likely request it more than on just Easter.

 

Ingredients:

• Non-stick cooking spray
• 1 (10 ounce) package frozen chopped spinach
• 6 slices of bacon
• 1 cup fresh button mushrooms, sliced
• 1 small yellow onion, chopped
• 4 extra-large eggs
• 1 cup sour cream
• 1 cup small curd cottage cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups grated Gruyere cheese

Directions:

1. Preheat the oven to 325° F.  Spray a 9″ x 13″ baking dish with the non-stick cooking spray.

2. Remove the plastic from the package of frozen spinach and set the entire box on a plate.  Place in the microwave and microwave on high power for 4 minutes.  Allow the spinach to cool and take it out of the box.  Squeeze all of the fluid out of the spinach and put it into a large bowl.

3. In a medium skillet, cook the bacon over medium heat until crisp, about 8 to 10 minutes.  When crisp, transfer the bacon to a plate that is covered with 3-4 layers of paper towels to drain and cool.  Once cool, crumble the bacon up and set aside.

4. Drain all but about 2 teaspoons of the bacon grease from the skillet.  Add the chopped onions and sliced mushrooms.  Cook until the onions are translucent and the mushrooms are soft.  Pour the mushrooms and onions into the bowl with the spinach.

5. In a blender or food processor, add the eggs, sour cream, cottage cheese, Parmesan cheese, flour, salt and pepper.  Blend until the mixture is smooth, about 1 minute.

6. Pour the egg mixture into the bowl with the spinach, onions and mushrooms.  Add the grated Gruyere cheese and the crumbled bacon and combine with a spoon until well blended.  Pour this mixture into the prepared baking dish and smooth out the top with a spoon.

7. Bake until set, approximately 45 minutes.  Remove the baking dish from the oven.  The quiche will be puffed when first removed from the oven, but will fall slightly as it cools.  Allow it to cool, then refrigerate.  Cut the quiche into serving-sized square and cool.

Serves:  8-10