Spinach is in season at Where the Redfearn Grows Natural Farms here in Independence, Missouri and one of my favorite dishes to make with spinach is quiche. I didn’t have time to make the crust because it was our first CSA pickup day, so we had to settle for a crustless quiche. But, we didn’t miss the crust at all! In fact it was better than my usual spinach quiche.
Spinach and Bacon Crustless Quiche
8 oz bacon, half of a typical package
8 to 12 oz. fresh spinach
4 to 6 green onions, white and green parts, thinly sliced
2 to 3 cloves garlic, chopped (optional)
6 eggs
1 1/2cup cottage cheese (about 12 oz.)
1 cup sour cream
1/2 cup grated parmesan
1/4 cup flour
1/4 teaspoon salt
2 cups shredded cheddar cheese
1. Preheat oven to 325F. Grease a 9″ x 9′ pan with butter.
2. On the stovetop in a skillet, cook the bacon until crisp. Remove bacon and drain on paper towels, crumble or chop into small pieces. Pour out all but 1 to 2 Tablespoons of the bacon grease. Reserve the pan with grease for cooking the spinach.
3. Prepare the spinach by removing the stems from the leaves.
Then thoroughly wash and dry the spinach in a salad spinner. and chop into small pieces.
4. Cook the spinach in the bacon grease until wilted and tender, then add green onions and optional chopped garlic, season with salt and pepper if desired. Remove from heat and set aside. Alternatively, if you have leftover Butter-braised spinach, use that instead.
5. Using a food processor or blender, blend the eggs, cottage cheese, sour cream, parmesan cheese, flour and salt and pepper until smooth. Add the shredded cheddar cheese and pulse once, to mix in.
6. Distribute the cooked spinach mixture and crumbled bacon on the bottom of the baking pan, pour in the egg mixture and stir gently with a fork to distribute the spinach and bacon.
7. Place in the 325F oven and bake for about 40 minutes, until the quiche is set and slightly puffed. 
Enjoy!