Crustless Bacon Spinach Quiche
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This high protein, low carb Crustless Bacon Spinach Quiche is delicious, easy to make, and works great for meal prep.
Why I Love This Recipe
- Flavor Combo: It’s filled with crispy bacon, spinach and green onion, and a blend of cheddar and Parmesan cheeses—creating the perfect balance of savory flavors and vibrant colors in every bite.
- Meal Prep: Like our Mediterranean High Protein Breakfast Casserole, you can either make it ahead for the week and store in the fridge (up to 5 days) for quick breakfasts and lunches, or prep several at a time as a freezer meals for later. Check out even more of our High Protein Meal Prep Ideas!
- Makes You Feel Good: What’s magical about this particular recipe is not only do you feel like you’re eating a luxurious dish, but it’s packed with produce (spinach, green onion, and garlic), and protein (a little bacon, eggs, cheese, and milk) and low in sugar and carbs, too. Hooray!
- Extremely Well Tested: I tested this egg bake many times and in three different kinds of dishes (glass, ceramic, and non-stick metal). You can be assured that it works as written.
Ingredients
These simple, flavor-packed, nutrient-dense ingredients add up to one tasty casserole that leaves you satiated and feeling good.
Ingredient Notes:
- Bacon – I always look for uncured, sugar-free bacon (recommend ButcherBox bacon). You can replace this ingredient with ground breakfast sausage.
- Spinach – I chose to use fresh spinach for this recipe. However, if you’d prefer frozen spinach (it’s cheaper!), it’s important to thaw it and squeeze out excess water. Place the thawed spinach in an older kitchen hand towel and twist it hard or just squeeze it in your hands over the sink. A substitute for spinach is stemmed chopped kale.
- Green Onions – I initially tested this casserole with chopped, sauteed yellow onion, but I found that the onion flavor was too overpowering and we didn’t love the texture. But green onions were perfect! Chives will work too.
How to Make Crustless Bacon Spinach Quiche
This is a quick visual overview, but you can find the full printable recipe at the bottom of this post.
Saute Bacon
In a nonstick skillet, cook the diced bacon over medium-high until crisp. Transfer the cooked bacon to the casserole dish.
Saute Veggies
Saute the green onions, chopped spinach, garlic, and red pepper flakes until the onions and spinach are wilted and the garlic is fragrant. Add to the the casserole dish.
Add Egg Mixture
In a medium mixing bowl, whisk together eggs, ¾ cup shredded cheddar (reserve ¼ cup for later), Parmesan, and pepper. Pour the egg mixture over the top of the casserole and stir together with the bacon/veggies until everything is evenly distributed throughout.
Add Cheese & Bake
Sprinkle the remaining 1/4 cup cheddar cheese over the top last of all. Bake on the middle rack for about 25-30 minutes (nonstick metal pan) or 35-40 minutes (glass or ceramic pan), until the middle is set, rotating the pan around . Do not overcook! Let cool for 5-10 minutes. Then slice and serve warm. Leftovers can be stored in the fridge for up to 5 days.
Serve
Let cool slightly. Then slice and serve warm. Leftovers can be stored in the fridge and used for breakfast and lunches for up to 5 days.
How to Freeze This Crustless Quiche
Based on years of recipe testing, we’ve found that the best way to prep a recipe like this for the freezer is to freeze it BEFORE baking. Here’s how…
To Freeze: Put casserole together (through Step 5) but do not bake. Cover tightly with plastic wrap and/or foil. Carefully place in freezer.
To Prepare: Thaw about 24 hours in the refrigerator. Bake according to directions.
That being said, you can freeze individual portions after baking it. Let the casserole cool completely, cut into small portion sizes, wrap each piece in plastic wrap, and place in a freezer bag. Just be sure to thaw them in the fridge and warm in 20-second increments in the microwave so it doesn’t dry out.
FAQs
I tested this recipe in three different 8×8-inch baking dishes–non-stick metal, ceramic, and glass. All three work, but the non-stick metal pan was by FAR my favorite way to bake this and had the best results. It didn’t stick to the sides and baked very evenly. I used this Caraway 9×9-inch square pan which I highly recommend investing in! Glass and ceramic can be tough to clean later, and they also don’t cook quite as evenly.
After baking, you can store this high protein egg casserole in the fridge for up to 5 days.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Crustless Bacon Spinach Quiche
This high protein, low carb Crustless Bacon Spinach Quiche is delicious, easy to make, and works great for meal prep or as a freezer meal.
Ingredients
- 1/2 pound bacon, diced (sub: ground breakfast sausage)
- 1/2 cup sliced green onion (3-4 green onions)
- 2 packed cups baby spinach, roughly chopped (sub: stemmed, chopped kale)
- 2 garlic cloves
- Pinch of red pepper flakes
- 1 cup finely shredded cheddar cheese, divided
- 10 large eggs
- 1/2 cup grated Parmesan Cheese
- 1/2 teaspoon pepper
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Instructions
- Prep: Preheat the oven to 350° F. Grease an 8×8-inch nonstick metal pan or glass/ceramic dish (butter works best to reduce sticking).
- Saute Bacon: In a medium nonstick skillet, cook the diced bacon over medium-high until crisp, about 5-7 minutes. Use a slotted spoon or spatula to transfer the cooked bacon to the casserole dish. Drain off most of the grease, leaving 1-2 tablespoons behind.
- Saute Veggies: Add the green onions, chopped spinach, garlic, and red pepper flakes. Saute for about 1 minute or until the onions and spinach are wilted and the garlic is fragrant. Be careful not to burn the garlic. Add the onion/spinach mixture to the bacon in the greased casserole dish.
- Make Egg Mixture: In a medium mixing bowl, whisk together eggs, 3/4 cup shredded cheddar (reserve 1/4 cup), Parmesan, and pepper.
- Assemble Casserole: Pour the egg mixture over the top of the casserole and stir together with the bacon/veggies until everything is evenly distributed throughout. Sprinkle the remaining 1/4 cup cheddar cheese over the top of the casserole. (Freezing instructions begin here.)
- Bake: Bake on the middle rack for about 25-30 minutes (nonstick metal pan) or 35-40 minutes (glass or ceramic pan), until the middle is set, rotating the pan around. Do not overcook! Let cool for 5-10 minutes. Then slice and serve warm. Leftovers can be stored in the fridge for up to 5 days.
Freezer Meal Instructions:
To Freeze: Put quiche together (through Step 5) but do not bake. Cover tightly with plastic wrap and/or foil. Carefully place in the freezer.
To Prepare: Thaw about 24 hours in the refrigerator. Bake according to directions.
Notes/Tips
- I recommend the metal pan over glass. It cooks more evenly and stays moist. I used this Caraway 9×9-inch square pan which I highly recommend investing in!
- You can double the amount of bacon, if desired.
- To test if it’s cooked through, insert a knife in the center of the egg casserole and ensure it comes out clean.
This was delicious! I used olive oil to grease my glass dish and it made the sides crispy…so yummy! This will be on regular rotation.
Yum! Thanks for letting us know about the olive oil Tammy… and for leaving a review!
I had some cooked bacon in the freezer and some fresh baby spinach from the farmers market. I made half the recipe since I’m the only one in the house that would eat this and it was PERFECT! So delicious! Thanks for the great recipe!
Hi Tricia! Thanks for letting others know how well this turned out when you made half the recipe. We’re so glad you enjoyed it!