Super Spring Supper: Crustless Quiche with Greens and Bacon

I adore quiche, especially the version known as Quiche Lorraine with bacon and cheese, the one that Julia Child trilled about on her cooking show, "The French Chef." I watched it in reruns on our first color TV in the 1960s, along with "The Galloping Gourmet"—aka Graham Kerr—as he swozzled his way through recipes swirling bottomless glasses of red wine. The rage for French cuisine that Ms. Child ushered in caused quiche to become ubiquitous on brunch and "luncheon" menus in the 70s, though m...