Crustless Quiche with Spinach & Bacon

• Gluten free

• Meat

  • 10 oz Bacon

• Produce

  • 1 bunch Chard or spinach
  • 1 Onion
  • 1 tbsp Parsley, fresh

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 Pinch Nutmeg
  • 1 tsp Salt

• Dairy

  • 1 1/2 cups Gruyere
  • 2 cups Heavy cream
  • 1/2 cup Parmesan, grated

Found on jolynneshane.com

Description

Ingredients

• 10 ounces bacon, diced
• 1 onion sliced
• 1 bunch chard or spinach, leaves removed from the ribs and chopped
• 1-1/2 cups shredded gruyere
• ½ cup grated parmesan
• 2 cups heavy cream
• 6 eggs
• 1 tablespoon fresh chopped parsley
• 1 teaspoon salt (or to taste
• Pinch of nutmeg to taste (optional)

Directions

• Preheat oven to 350 degrees, and butter a pie plate. I sometimes use a casserole dish, or you can even use an oven-safe skillet or saute pan.
• Cook the bacon in a skillet over medium heat until its crispy. Remove the bacon to a paper towel to cool, reduce heat to low and add the onion to the skillet with the remaining bacon grease.
• Cook the onions for 15-30 minutes, stirring occasionally, until they are soft and light brown. Add the spinach or swiss chard, and cook for five minutes or until the greens have wilted. Remove from heat.
• Combine the eggs, cream, cheeses, parsley and salt in a mixing bowl; whisk to combine. Place the chard and onion mixture in the pie plate. Sprinkle bacon on top and then pour the egg and cream mixture over it all.
• Bake for 45-55 minutes, until it is lightly browned and the middle is set. Serve warm or at room temperature.