Crustless Quiche with Bacon and Spinach
A savory, protein-packed crustless quiche perfect for meal prep. Tender eggs, crispy bacon, fresh spinach, and sharp cheddar cheese bake into a delicious, low-carb breakfast or brunch.
For 6 servings
Preheat oven and cook the bacon.
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9-inch pie dish.
- In a large skillet over medium heat, cook the bacon slices until crisp.
- Remove bacon from the skillet and place on a paper towel-lined plate to drain. Once cool, crumble it into small pieces.
TIPReserve about 1 teaspoon of the bacon fat in the skillet for extra flavor when cooking the onion.Sauté the onion and spinach.
- Add the chopped onion to the skillet with the reserved bacon fat (or olive oil).
- Cook over medium heat until the onion is soft and translucent, about 4-5 minutes.
- Add the fresh spinach to the skillet and cook, stirring occasionally, until it has wilted completely, about 2-3 minutes.
- Remove from heat and drain any excess liquid from the spinach mixture.
Prepare the egg mixture.
In a large bowl, whisk together the eggs, heavy cream, salt, black pepper, and ground nutmeg until well combined and slightly frothy.
Assemble the quiche.
- Spread the cooked onion and spinach mixture evenly over the bottom of the prepared pie dish.
- Sprinkle the crumbled bacon over the vegetables.
- Top with about two-thirds of the shredded cheddar cheese.
- Carefully pour the egg mixture over the ingredients in the dish.
Bake the quiche until set.
Sprinkle the remaining cheddar cheese on top. Bake for 25-30 minutes, or until the center is just set (a knife inserted near the center comes out clean) and the top is lightly golden. The internal temperature should reach 160°F (71°C).
TIPAvoid overbaking, as it can make the eggs rubbery. The center should have a very slight wobble when you remove it from the oven.Let the quiche rest.
Allow the quiche to cool on a wire rack for at least 10 minutes before slicing and serving. This helps it set completely and makes for cleaner slices.
Slice and serve.
Serve the quiche warm. It's great on its own or with a side of fresh sliced tomatoes.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the wilted spinach thoroughly to remove as much water as possible. This prevents a soggy quiche.
- 2For a richer flavor, use a mix of cheeses like Gruyère and cheddar.
- 3Let the quiche rest for at least 10 minutes before slicing. This allows it to set properly and prevents it from falling apart.
- 4Store leftovers in an airtight container in the refrigerator for up to 4 days.
- 5This quiche freezes well. Cool completely, wrap individual slices, and freeze for up to 3 months.
Adapt it for your goals.
Vegetarian
Omit the bacon and use 1 cup of sautéed mushrooms or roasted red peppers instead for a delicious vegetarian version.
dairy freeDairy free
Replace the heavy cream with full-fat coconut milk and use your favorite dairy-free shredded cheese alternative.
healthyHealthy
For a lighter option, use turkey bacon, replace heavy cream with whole milk, and use a reduced-fat cheddar cheese.
high proteinHigh protein
Increase the protein content by adding 1/2 cup of cottage cheese to the egg mixture before whisking.
Why this is on our healthy list.
High in Protein
With eight eggs and bacon, this quiche is packed with high-quality protein, which is essential for muscle repair and keeps you feeling full and satisfied.
Low in Carbohydrates
By omitting the traditional pastry crust, this recipe is naturally low in carbs, making it an excellent choice for keto, low-carb, or diabetic-friendly diets.
Rich in Nutrients
Spinach provides essential vitamins and minerals like Vitamin K, Vitamin A, and iron, contributing to bone health and energy levels.
Frequently asked questions
Yes, crustless quiche can be very healthy. It's high in protein from the eggs and low in carbohydrates since it omits the pastry crust. The bacon and cheese add fat and sodium, but it can easily fit into a balanced diet.
