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.
Servings: 6 servings
Calories: 381kcal
Ingredients
- 1/2 pound bacon, diced sub: ground breakfast sausage
- 1/2 cup sliced green onion 3-4 green onions
- 2 cups packed 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
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. (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.
Video
Notes
- 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: 1slice | Calories: 381kcal | Carbohydrates: 4g | Protein: 21g | Fat: 31g | Cholesterol: 324mg | Sodium: 633mg | Fiber: 1g | Sugar: 1g