Crustless Bacon Spinach Swiss Quiche Low Carb Recipes

CRUSTLESS SPINACH BACON QUICHE

Crustless Spinach Bacon Quiche image

This easy low carb keto Crustless Spinach Bacon Quiche with bacon adapted from the original Atkins quiche recipe is great for those following the Atkins Induction phase (phase 1).

Provided by lowcarbmaven.com

Time 1h

Number Of Ingredients 10

Ingredients

1/3 pound bacon, cooked and chopped, ((150 g))
16 ounce bag frozen spinach, thawed and squeezed dry, ((453.5 g))
6 large eggs
2 ounces onion, thinly sliced or minced, ((about 1/4 of a medium onion) (56.5 g))
3/4 cup heavy cream ((177.4 ml))
8 ounces Swiss or cheddar cheese, grated ((226.7 g))
3/4 teaspoon salt
1/4 teaspoon pepper
1 pinch nutmeg
1 teaspoon lemon zest (optional)

Steps:

Cook the bacon until crisp and chop. I do a whole pound in the oven and only use 1/3 for the recipe.
Grease a pie plate or 8x8 glass dish. Preheat oven to 350 degrees F.
Thaw the spinach and squeeze dry. Slice the onion very thinly into half rounds or mince. Grate the cheese.
Put all of the ingredients into a large bowl and mix with a hand mixer until totally combined. Pour into the prepared pan and spread with a rubber spatula. Place into the middle of the oven and cook for 40 minutes.
Serve warm. Refrigerate up to 1 week or freeze up to 3 months.
Serves 6 at 4 net carbs per person.

Nutrition Facts : Calories 327 kcal, Carbohydrate 6.5 g, Protein 20 g, Fat 26 g, Sodium 780 mg, Fiber 2.5 g, ServingSize 1 serving

CRUSTLESS BACON, SPINACH & SWISS QUICHE - LOW CARB

Crustless Bacon, Spinach & Swiss Quiche - Low Carb image

I've read through a lot of recipes to come up with my version of this quiche. I wanted to make one that is crustless and low carb, and this one is a WINNER! But once I start eating it, I just don't want to stop! I thought I could make it ahead so I could have a quick breakfast on work mornings, but this rarely lasts out the day it was made!

Provided by gracefire

Categories Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb bacon
1 large onion, chopped
2 tablespoons butter, divided
1 teaspoon olive oil
10 ounces frozen spinach, thawed
6 ounces swiss cheese, shredded
6 eggs
1/2 cup heavy whipping cream
salt
pepper

Steps:

On a foil lined pan, cook bacon in 350 degree F. oven until crisp.
While bacon cooks, chop onion and shred cheese.
Heat 1 tablespoon butter and 1 teaspoon oil in skillet over medium heat. Add chopped onion, and stir to coat.
When onion turns glossy, add thawed spinach, and stir to mix. Heat about 5 minutes, then remove from heat to cool.
Remove bacon from oven, and place on a paper-towel lined plate to drain.
Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
Let rest 5 minutes before cutting & serving.
I bet you can't eat just ONE slice!

Nutrition Facts : Calories 494.8, Fat 44.2, SaturatedFat 18.8, Cholesterol 225.7, Sodium 627.1, Carbohydrate 5.6, Fiber 1.4, Sugar 1.5, Protein 19

CRUSTLESS INDIVIDUAL SPINACH & BACON QUICHE - LOW CARB

Crustless Individual Spinach & Bacon Quiche - Low Carb image

Make and share this Crustless Individual Spinach & Bacon Quiche - Low Carb recipe from Food.com.

Provided by mailbelle

Categories Breakfast

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

3 slices bacon
1/2 small onion, diced
1 (9 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 pinch salt
1 (15 ounce) container whole milk ricotta cheese
2 cups shredded mozzarella cheese (8 ounces)
1 cup grated parmesan cheese (4 ounces)
3 eggs, beaten slightly

Steps:

Preheat oven to 350°. Spray muffin pan with nonstick cooking spray.
Cook bacon in large skillet on medium-high heat until crisp. Drain, cool and crumble.
In same skillet, cook and stir onion in remaining bacon fat 5 minutes or until tender. Ad spinach, pepper, nutmeg and salt. Cook and stir over medium heat about 3 minutes or until liquid evaporates. Return bacon to skillet and remove from heat.
Combine ricotta, mozzarella and Parmesan cheeses in large bowl; mix in eggs. Add cooked spinach mixture and combine well.
Divide mixture evenly to fill 10 muffin cps. Bake 40 minutes or until filling is set. Let stand 10 minutes. Run thin knife around edges to release. Serve hot or refrigerate and serve cold.

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