How to Video
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 (chopped; sub: ground breakfast sausage)
- 1/2 cup green onion (sliced; about 3-4 green onions)
- 2 cups baby spinach (packed and roughly chopped; sub: stemmed, chopped kale)
- 2 garlic cloves
- pinch red pepper flakes
- 1 cup finely shredded cheddar cheese (divided)
- 10 large eggs
- 1/2 cup Parmesan Cheese (grated)
- 1/2 teaspoon pepper
Instructions
- Prep: Preheat the oven to 350° F. Grease an 8x8-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 almost all of the grease, leaving 1-2 teaspoons.
- 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.
- 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 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
- Do not add more bacon or cheese--it will make it too salty if you do.
- I recommend the metal pan over glass. It cooks more evenly and stays moist. I used this Caraway 9x9-inch square pan which I highly recommend investing in! This pan bakes faster, though, so it will only take about 22-23 minutes.
- To test if it’s cooked through, insert a knife in the center of the egg casserole and ensure it comes out clean.
Nutrition
Serving: 1 slice | Calories: 381 kcal (19%) | Carbohydrates: 4 g (1%) | Protein: 21 g (42%) | Fat: 31 g (48%) | Cholesterol: 324 mg (108%) | Sodium: 633 mg (28%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)
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