Egg Recipes · Recipes

Deconstructed Quiche


I love everything that goes into quiche, especially a turkey, spinach and cheese quiche. Unfortunately I don’t always feel like dealing with a crust…or kids and guests who don’t like quiche. This recipe is my answer! It’s got all the basic ingredients and none of the crust, PLUS it’s received the approval of kids and quiche-haters alike. It’s easy to make for a large group, only uses one dish and looks impressive on a plate too. You won’t be disappointed!


12 slices lunch meat
(Turkey works best. Ham is a little salty for me but use what you prefer)
1 package frozen whole leaf spinach, thawed and drained (squeeze the extra water out!)
Garlic powder
6-12 eggs, depending on the size of dish you use.
1 cup shredded cheese

Special Splurge Ingredients:
Fresh baby spinach, washed
Bacon, cooked crispy and crumbled


1. Preheat oven to 350 degrees. Grease baking dish.

2. Line the baking dish with slices of turkey. This will be your “crust”. Be extra careful not to puncture or tear the slices.


3. Spread the spinach out evenly, in the base of the dish.

If using the Special Splurge Ingredients:
Use the fresh baby spinach instead of the frozen whole leaf spinach.


4. Sprinkle the spinach evenly with the garlic powder, salt and pepper (to taste).


5. Crack the eggs onto the spinach, spacing them out evenly. Be very careful not to break the yolks, but don’t worry if it happens. It’ll still taste yummy!


6. Sprinkle the shredded cheese over the eggs.

If using the Special Splurge Ingredients:
Sprinkle the crumbled bacon evenly over the cheese.


7. Bake at 350 degrees for 20-30 minutes, or until egg yolks are completely cooked through.


8. Eat. Yum!


This is another dish that I commonly make on our “Breakfast For Dinner” (BFD) nights. I usually serve it with fruit (canned or fresh), banana bread (or muffins) and potatoes (hash browns, country potatoes of potato cakes). There are NEVER any leftovers!


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