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The middle slice of crustless bacon spinach quiche being lifted with a spatula out of a baking dish.

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.
5 from 3 votes
Yield: 6 servings
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:50 minutes

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
 

  1. Prep: Preheat the oven to 350° F. Grease an 8x8-inch nonstick metal pan or glass/ceramic dish (butter works best to reduce sticking).
  2. 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.
  3. 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.
  4. Make Egg Mixture: In a medium mixing bowl, whisk together eggs, 3/4 cup shredded cheddar (reserve 1/4 cup), Parmesan, and pepper. 
  5. 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.)
  6. 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%)
If you make this, please leave a review and rating letting us know how you liked this recipe!