Bacon and Spinach Quiche (Crustless)

baconspinachquichecrustless With the rich flavours of heirloom tomatoes, bacon and creamy cheeses, this Heirloom Tomato Crustless Quiche is sure to impress. It’s perfect for starting your day, or serving at your next weekend brunch.

4 slices thick-cut bacon, diced
1 small shallot, minced
1-2 medium-sized heirloom tomatoes, thinly sliced
9 eggs
¾ cup heavy cream
¼ tsp. sea salt
½ tsp. black pepper, freshly ground
1-1½ cups fresh baby spinach
⅓ cup white cheddar cheese, freshly shredded
⅓ cup Gruyère cheese, freshly shredded

Garnish:
1 Tbsp. fresh parsley or herbs

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8x8″ baking pan with parchment paper.

Start browning the diced bacon.

As the bacon is cooking, thinly slice the tomatoes and lay them out on paper towels. Season with salt and pepper. Set aside.

In a large bowl, add the eggs and cream. Season with salt and pepper. Whisk or blend with an immersion blender. Fold in half of each of the cheeses.

Once the bacon is browned, add in the shallots. Cook for a minute, until the shallots are soft, then remove from heat to ensure they do not burn.

Turn out the bacon and shallots on paper towels to drain the bacon fat.

Add the bacon-shallot mixture to the bottom of the prepared pan.

Layer the bacon with the spinach.

Pour in the egg mixture and add a touch more cheese.

Layer on the tomato slices and top with more cheese.

Cover with foil and bake for 25 minutes.

Remove the foil and bake for another 15-20 minutes, or until the eggs are set and the cheese has browned on the top.

Allow to cool in the pan for a few minutes before slicing.

Makes 4 servings.