Crustless Quiche with Bacon, Spinach, Carrots, Spring Onions & Cheese (Baked Frittata)

Directions

1. Preheat the oven to 180°C (350°F). Grease a 28 cm (11-inch) pie dish with butter.
2. In a medium bowl, beat the eggs and combine with the cream, shredded cheddar, salt, and pepper. Set aside.
3. In a skillet over medium heat, cook the chopped bacon until crispy. Remove from the pan and set aside, leaving some fat in the pan.
4. Add 1 tablespoon of olive oil to the same skillet and sauté the baby spinach until wilted. Remove from heat.
5. In the prepared pie dish, scatter the cooked spinach, then add the crispy bacon, shredded carrots, and sliced spring onions. Layer some spinach on top again for even distribution.
6. Pour the egg and cheese mixture evenly over the vegetables, making sure it seeps through and covers all the fillings.
7. Sprinkle extra shredded cheddar on top for a golden, cheesy crust.
8. Bake in the preheated oven for 45 minutes, or until the quiche is set in the center and lightly golden on top.
9. Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6–8
• Difficulty: Easy

Variations & Substitutions

• Vegetable Swap: Use kale, bell peppers, or zucchini instead of spinach or carrots.
• Cheese Variation: Try Gruyère, Swiss, or feta for a different flavor profile.
• Meat-Free Option: Omit bacon or replace with smoked tofu or mushrooms for a vegetarian version.
• Cream Swap: Use half-and-half or whole milk if double cream is not available.

Serving Suggestions