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Bacon & mushroom crustless quiche

Bacon & mushroom crustless quiche


Also known as a frittata, this dish packs maximum flavour into every slice and is perfect for a picnic. Plus, it's gluten-free!

  • Feeds 6 Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    1050kj 253kcal
  • Fat
    Med 26%
  • Saturates
    Med 25%
  • Sugar
    Low 4%
  • Salt
    Med 24%

% of adult’s reference intake | Carbohydrates per serving : 4g

Bring Co-op to your front door

Big Bag Option


  • 2 tbsp Co-op olive oil, plus 1 tsp for greasing
  • 6 rashers Co-op British smoked rindless back bacon, chopped
  • 1 red onion, finely sliced
  • 200g Co-op chestnut mushrooms, sliced
  • 1 red pepper, chopped
  • 6 large Co-op British free range eggs, beaten
  • 2 tbsp chopped flat leaf parsley
  • 70g pack Co-op wild rocket


  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. Heat 1 tbsp of the oil in a large frying pan and cook the bacon and onion for 5-6 mins, stirring frequently, until golden
  3. Push them to the side of the pan, then add the remaining 1 tbsp oil, the mushrooms and red pepper
  4. Cook for 4-5 mins more, until tender, then remove from the heat
  5. Grease and line a 20cm-diameter fixed-base cake tin
  6. Tip in the mushroom mixture, reserving a little for the top
  7. Add the egg and chopped parsley, season, then
  8. pour into the cake tin
  9. Scatter over the rest of the mushroom mixture, then bake for 30-35 mins, until the frittata is golden and set
  10. Allow to cool before turning out and slicing to serve, along with the rocket