I love when breakfast food becomes dinner food.
When I’m in a rush, feeling like a bump on a log or just haven’t had a chance to go grocery shopping – my go-to dinner 11 times out of 10 is eggs.
So this is a bit more than just “eggs” which is why you should totally whip it up for dinner tonight. This crustless quiche is a one-dish wonder and smells a-mazing while baking. I did mention CRUSTLESS quiche too right? You’re welcome. I totally removed any guilt you had from those chewy sugar cookies or oreo overload cupcakes.
There is nothing intimidating about this recipe at all. Maybe the 6 cups of spinach but trust me – it’ll wilt away to almost nothing before you know it – I promise! You want to add more you say? Do it.
I have made this recipe countless times with a few variations along the way but this seems to be my favourite combination. Of course, feel free to add or substitute with other vegetables you may like – just don’t ever forget the cheese on top or else we can’t be friends anymore…sorry.
Leftovers of this dish are fantastic too…for breakfast, lunch, or dinner. Enjoy!
- 2 tbsp extra virgin olive oil
- 6 slices of turkey bacon, cut into 1/4" wide pieces (I use Lilydale Turkey Bacon)
- 1/2 red onion, large, diced
- 2 cloves of garlic, finely minced
- 1 red bell pepper, diced
- 2 jalapeno peppers, stems and seeds removed, finely diced
- 8 cups of fresh spinach, roughly chopped
- 10 large eggs
- 3/4 cup plain, non-fat Greek yogurt
- 2 cups aged white cheddar cheese, shredded (reserve 1/2 cup for topping)
- 1/4 cup fresh parsley, coarsely chopped
- 1 tsp red pepper flakes
- Preheat oven to 350F.
- Prepare a 8- or 9-inch round oven-safe dish by lightly greasing it with butter or using cooking spray.
- Using a large sauté pan, heat the oil on medium and add the turkey bacon until it begins to brown. Add the onion, garlic and peppers. Cook until vegetables are soft. Add red pepper flakes, then add spinach.
- Once spinach begins to wilt, remove from heat and mix as spinach continues to wilt from the heat.
- In a large bowl, add the greek yogurt and whisk until smooth. Add the eggs, two at a time, and whisk until all are combined. Add 1 1/2 cups of the shredded cheese and stir to combine.
- Pour the egg/yogurt/cheese mixture into the prepared dish. Then top with the turkey/vegetable mixture.
- Place in over and bake for about 40 minutes, or until eggs have set and edge has formed a crust.
- Remove from oven and allow to rest for 10-15 minutes before cutting and serving.
- Make sure your vegetables are cooked through and fairly dry before adding them to the egg mix.
- You'll notice I didn't mention adding salt in the recipe. While you may be tempted to add a sprinkle, there is plenty between the turkey bacon and the cheese so my tip is to refrain from adding any.
- When you add the turkey bacon/spinach mixture, don't be alarmed if most of the mixture sinks. It's ok.