Crustless Quiche Florraine = ([(Quiche Florentine + Lorraine)/2] – Crust)

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(Original Post Date:  November 13, 2010)


Sometimes I just can’t make up my mind.  Did I feel like making Quiche Lorraine? or Quiche Florentine?  Quiche Lorraine commonly calls for bacon, cheese, and onions.  Quiche Florentine on the other hand, usually calls for spinach and cheese.  Hmmm.  Why not combine them and use all those ingredients together?  I call the compound of these two quiches “Quiche Florraine”.  This time, I decided to make it crust-less… but the same combination of ingredients could work nicely for a typical quiche with crust.

Mika’s Quiche Florraine:

  • 3 eggs
  • 1 1/2 c. milk
  • 3/4 c. Bisquick
  • 1 c. grated Cheddar cheese
  • 1/2 c. cooked bacon
  • 9 oz. package baby spinach
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. french fried onions (French’s)

1.  Microwave the baby spinach for 3 minutes in a bowl covered with plastic wrap.  Remove and allow to cool.

2.  Squeeze the spinach of all moisture, and chop.

3.  Chop the cooked bacon.

4.  Spray a 9 inch pie dish with cooking spray.  Sprinkle in the bacon, then spinach, the cheddar cheese.

5.  Beat the eggs, milk, Bisquick, salt, and pepper in a bowl.  Pour over the ingredients in the pie dish.

6.  Top with the french fried onions, and bake at 400 degrees for 23 minutes.

7.  Serve hot.  Refrigerate any leftovers immediately.

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