Crustless Spinach Bacon Quiche

Crustless Spinach Quiche

This recipe is from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other delicious low-carb recipe ideas.

Servings: 6


  • ⅓ lb bacon
  • 16 oz bag frozen spinach, thawed and squeezed dry
  • 6 large eggs
  • 2 oz onion, thinly sliced or minced, (about ¼ of a medium onion)
  • ¾ cup heavy cream
  • 8 oz Swiss or cheddar cheese, grated
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pinch nutmeg
  • 1 teaspoon lemon zest (optional)


  1. Cook the bacon until crisp, and chop. (I do a whole pound in the oven and only use ⅓ for the recipe.
  2. Grease a pie plate or 8×8 glass dish. Preheat oven to 350 degrees F.
  3. Thaw the spinach and squeeze dry if you haven’t already.
  4. 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 for up to 1 week or freeze for up to 3 months.


Nutritional Information for 1 Serving:

Calories: 327,  Fat: 26g, Carbohydrates: 6.5g, Fiber, 2.5g, Protein: 20g


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